Hide the squash please??!!

I am not a big fan of squash. I'm not sure why, but for some reason every time one of those little buggers show up in my co-op list I wonder to myself....' now what in the world am I going to do with this short of giving it to my in-laws???' well I think I found a way...

Eggplant (hide the squash) lasagna
Ingredients:
1 1/2 pounds eggplant, thinly sliced
1 fancy yellow squash
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles recipe http://naplesgreenola.blogspot.com/2009/11/my-favorite-noodle-recipe.html
1 jar (16 ounces) spaghetti sauce
8 ounces ricotta cheese, part skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

preparation:
In a large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender Add mushrooms and squash; cook, stirring frequently, and cover for about 5 minutes or until mushrooms are tender. Make lasagna noodles according to my favorite recipe, but just as lasagna noodles not spaghetti. In a 11 x 7 inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350 for 30 to 40 minutes.