2 yellow neck squash
4 summer squash
3 zucchini
1 eggplant
1 onion, sliced
1 clove garlic, minced
1/2 lb. Cheddar cheese, sliced
1/2 lb. Swiss cheese, sliced
1 jar Ragu sugar-free spaghetti sauce
8 oz. Kefer cheese (from health food store)
Parmesan cheese

Slice all squash diagonally. Peel eggplant and place on paper towel for 30 minutes to drain. Place layer of eggplant in bottom of dish. Add layer of Cheddar cheese and sauce. Next, put a layer of zucchini, then Swiss cheese and sauce. Next, layer yellow squash and summer squash, onion, garlic and another layer of Swiss and Cheddar cheese mixed. Cover with a generous amount of spaghetti sauce and sprinkle Parmesan cheese on top. Bake in 400 degree oven approximately 1 hour. Serve with garlic bread sticks.