Gluten Free Vegetarian Lasagna

Cook noodles and drain and set aside. Chop peeled eggplant in even pieces. Cook in fry pan until tender. Chop up squash, zucchini, and onion and garlic. In frying pan on medium high heat, saute the zucchini, squash, onion and garlic until tender. While still on the stove heating on low, pour spaghetti sauce in and simmer with vegetables. Layer noodles, eggplant and sauce in a 9x13 pan. Sprinkle cheese on top. Bake for 30 minutes.