1 jar (30 oz.) Prego extra chunky spaghetti sauce (Garden combination)
1 med. zucchini thinly sliced, about 2 cups
1 med. yellow summer squash thinly sliced, about 2 cups
1 med. carrot, shredded about 1 1/2 cup
8 oz. uncooked lasagna noodles
1 1/2 c. part skim Ricotta cheese
1 1/3 c. grated Parmesan cheese
2 tbsp. chopped fresh or 2 tsp. dried oregano leaves
2 c. shredded part skim Mozzarella cheese (8 oz.)

Heat oven to 350 degrees. Mix spaghetti sauce and vegetables. Spread about half the sauce mixture in ungreased 13 x 9 x 2 inch baking dish. Top with layer of uncooked noodles. Mix Ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Top with remaining sauce mixture. Sprinkle with Mozzarella cheese. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting.