Directions

• Cut butt end of cabbage off, separate leaves and cut out tough ribs from leaves. Thinly slice cabbage leaves. Cut yellow squash into 3-inch-long matchstick-thin sticks.
• In 12-inch skillet over medium heat, in hot olive oil, cook cabbage 10 minutes or until tender-crisp. Add squash and cook 10 minutes longer or until cabbage and squash are tender. Remove skillet from heat.
• Prepare sauce: In 2-quart saucepan over high heat, heat tomato sauce and next 7 ingredients to boiling. Reduce heat to medium; cook sauce 15 minutes, stirring occasionally.
• Meanwhile, in medium-sized bowl, mix ricotta cheese, Monterey Jack cheese, and eggs; set aside.
• In sauce pot, prepare lasagna noodles as label directs, drain.
• Preheat oven to 375 degrees F. Into 13” by 9” baking dish, evenly spoon 1 1/3 cups sauce. Arrange half of lasagna noodles over sauce, overlapping to fit. Spoon half of ricotta-cheese mixture over noodles in baking dish; top with cabbage mixture. Spoon half of remaining sauce over cabbage mixture; top with remaining noodles and remaining ricotta cheese mixture, then remaining sauce.
• Bake lasagna 45 minutes or until heated through. Remove lasagna from oven and let stand 10 minutes for easier serving.

Source: modified by Andrea Chavez from Good Housekeeping Cookbook