2 lb. enriched lasagna noodles, cooked & drained
3 med. zucchini squash, cooked
2 lg. green peppers
2 lg. onions
Lg. clove garlic, minced
1/2 c. mushrooms, chopped
1 lb. container ricotta cheese
8 oz. mozzarella
8 oz. white cheddar
8 oz. Monterey Jack
1 lg. jar spaghetti sauce

Layer lasagna noodles, ricotta cheese, vegetables, sauce, and cheese in that order until all ingredients are gone. Should make 2 large pans. Cook at 375 degrees for 30 to 40 minutes. Serves 12 to 16.

Cut recipe in half for smaller parties. Serve with garlic bread and dinner salad.