This a favorite I make for friends.

Ingredients:

• Standard Lasagna noodles (cooked in garlic-basil-pepper oil, Italian seasoning and garlic powder)
• Diced Yellow squash
• Diced Zuchini squash
• Diced Mushrooms (white)
• Diced Mushrooms (Shitake sautéed in local honey)
• Diced Onions (white)
• Spinach w/ nutmeg
• Black Olives
• Garlic
• Grated Mozzerella cheese
• Large Mozzerella cheese slices
• Grated Parmesan
• Flavored Pasta Sauce

Preparation:

Prep veggies and sauté till mostly cooked. They will cook rest of the way in lasagna.

I sauté each veggie in turn in an iron skillet using tiny bit of butter and olive oil. The spinach I dust lightly with the nutmeg. Squashes and onion I dust on a little ground pepper as I sauté.

Cook noodles till al dente (6-8 mins)

Thin bit of sauce in pan to prevent sticking

Layer noodles, sauce, shredded cheese, and veggies. Repeat till top of dish reached.

Top with sauce, large cheese slices, and little bit of grated Parmesan.

Cook till completely heated. Roughly an hour at 375 covered with tin foil. Optionally an extra 10-15 mins uncovered to brown cheese more.