Veggie Lasagna

So I thought Lasagna was always so hard to make, but I made up a recipe that we loved. I got a few ideas online, but then just experimented as I went.
Ingredients:
9 lasagna shells
2-3 Tbl. Olive Oil
1 jar Prego( chunky with mushrooms)
1 yellow squash
1 zucchini
1-2 Roma tomatoes
3 cups Mozzarella shredded cheese
1 (17 oz) container of Ricotta cheese
salt, pepper, garlic salt, parmess cheese

In a pot boil and cook the noodles. In skillet put olive oil and cut up squash, zucchini, and tomatoes in pan. Cook up and almost fry them. Put temp. down to Medium and pour the jar of Prego on top of veggies. Add s&p and garlic salt. Sprinkle parmes. on top and let simmmer for awhile. In a seperate bowl mix the Ricotta and 1/2 C. of Mozzarella cheese together. After the noodles are cooked layer them in a glass pan ( have them touching). Spread on top of the noodles the Ricotta and cheese, next layer the tomato( prego and veggies) sauce on top, and then mozz cheese. Do these layers until the ingredients are gone. It is so yummy. It is worth a try. Make sure it is Mozz. cheese on top at the end! Bake at 350 for like 20-25 min or until it is golden brown and bubbly. Ohh, we did think that it could be a little more Saucier so you may want to try 1 1/2 jars of the sauce. Really spread it all in and make it dripping with sauce. Good Luck!