Eggplant and Squash Lasagna

A friend asked if I had a good lasagna recipe with red sauce, eggplant, and some other veggies. I said I would create one for her. She loved it. If you want a meatless lasagna, leve out the ground meat and add a chopped onion to the sauce for flavor.
Ingredients
1 pound lean ground beef or ground turkey 56 ounces crushed tomatoes3 teaspoons salt1 teaspoon pepper2 teaspoons granulated garlic 2 tablespoons Italian herb mix 1 eggplant 1 zucchini squash 1 yellow squash 12 no boil lasagna noodles 20 ounces ricotta cheese 2 cups shredded mozzarella cheese
Directions
In a large saute pan, over medium heat, add ground meat. Cook, breaking up with a spoon, until meat is browned and crumbled.
Add crushed tomatoes, salt, pepper, garlic, and Italian herb mix to meat mixture. Stir until all ingredients are combined. Reduce heat to low and simmer, covered, for one hour.
Slice eggplant, zucchini squash, and yellow squash into 1/4 inch slices. Place sliced eggplant on a baking sheet. Season with salt. Bake at 375 for 15 minutes. Place sliced squash on a baking sheet. Season with salt. Bake at 375 for 15 minutes.
Spread 3/4 cup of meat sauce in the bottom of a 13 x 9 baking dish. Spread sauce so it covers the bottom of the pan.
Place 4 lasagna noodles in the bottom of the pan. Spread 1 1/2 cups of sauce on lasagna noodles. Make sure noodles are completely covered. Place 1/2 of the eggplant slices on top of sauce. Place 1/2 of the squash slices on top of the egglant. Spread 10 ounces of ricotta cheese on top of squash.
Place 4 lasagna noodles on top of cheese. Spread 1 1/2 cups of sauce on lasagna noodles. Make sure the noodles are completely covered. Place 1/2 of the eggplant slices on top of sauce. Place 1/2 of the squash slices on top of the egglant. Spread 10 ounces of ricotta cheese on top of squash.
Place 4 lasagna noodles on top of second layer of lasagna. Spread remaining sauce on lasagna noodles. Make sure the noodles are completely covered.
Cover with aluminum foil. Bake at 350 for 30 minutes. Remove foil. Sprinkle mozzarella cheese on top. Bake, uncovered, for 15 minutes. Let stand for at least 30 minutes before cutting it into squares.