Preheat oven to 350 degrees

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1. Begin by seasoning and cooking you meat

 

2. While it's cooking, cut your squash and zucchini lengthwise as thin as you can. It may not be pretty or less than perfect, but as long as you have coverage for your lasagna you're good to go.

 

3. Dash salt on your veggies (squash and zucchini) to suck up some of that water content. Set it aside or allow it to drain in a colander

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4. Add spaghetti sauce (I prefer garden variety to add more depth) and tomato paste to your now cooked meat. The paste thickens it up. Stir, let the meat and sauce meet, date, then marry. 

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5. While your sauce is getting to know your meat, combine your cream cheese, 12 ounces of your shredded cheeses (I like a lot of cheese. I substituted non-dairy products because my newborn son has a dairy allergy - still good!), your egg and oregano in a bowl, stir. 

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6. Use a paper towel to remove excess moisture from zucchini and squash

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7. Spray a 9 x 13 baking dish, and add a thin layer of your spaghetti sauce. 

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8. Next, your squash and zucchini on top of the sauce

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9. Then your cream cheese mixture (it won't be pretty but it will be in the end)

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10. Repeat steps 7-9, then top with remaining shredded cheeses

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11. Cover with aluminum foil, pop in oven for 30 minutes, uncover and bake casserole an additional 10 to 15 more minutes until cheese bubbles or slightly browns 

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12. Enjoy it piping hot (be careful) or let it cool for a bit!