1 (9 oz.) box lasagna noodles (I use Barilla)
1 (16 oz.) tub ricotta cheese
1 (24 oz.) jar pasta sauce (your favorite)
1 yellow onion, chopped
3 garlic cloves, minced
1 (15 oz.) can quartered artichokes in water, drained and chopped
1 (6 oz.) can sliced olives, drained (Pearls)
1 (10 oz.) box frozen broccoli *
1 yellow squash, chopped *
1 zucchini, chopped *
salt and pepper, to taste
4 cups shredded Colby Jack cheese, for sprinkling

Preheat oven to 325°F. Grease a casserole or baking dish.

Mix ricotta cheese and pasta sauce in a large bowl and set aside.

Cook 9 lasagna noodles for 3 layers. Salt the water.

Sauté onion and garlic with salt and pepper. Add the chopped artichoke once the onions are close to done.

Layer 3 noodles in the bottom of baking dish.

Spread 1/3 of all of the vegetables, and top with sauce and shredded cheese. Repeat all 3 layers.

Bake at 325°F for 30 minutes or until top starts to brown.

Let lasagna sit for 10 to 15 minutes before serving.

Submitted by: Robin