1 (8 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 c. water
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. oregano leaves
Pinch of pepper
2 c. zucchini (2 sm.), sliced and cooked
2 c. summer squash, sliced and cooked
1 (8 oz.) pkg. lasagna noodles
12 oz. Mozzarella cheese, shredded
8 oz. Ricotta cheese
1/2 c. Parmesan cheese, grated

Combine first 9 ingredients in medium saucepan. Simmer 20 minutes. Meanwhile, cook noodles.

To assemble casserole: Pour 1/2 cup sauce over bottom of 9 x 9 inch square pan. Add a layer of noodles, 1/3 of remaining sauce, 1/2 of squashes, 1/2 of Ricotta cheese, 1/3 of mozzarella cheese, and 1/3 of Parmesan cheese. Repeat layer of noodles, sauce, squash, Ricotta, mozzarella, and Parmesan. For last layer: noodles, sauce, mozzarella, and Parmesan. Bake uncovered at 350 degrees for 40- 50 minutes.