Instructions: Core, trim, and shred cabbage. Trim and thinly slice squash. In a large skillet, saute cabbage for 10 minutes in hot oil. Add squash and cook an additional 10 minutes until vegetables are tender.

Heat tomato sauce and paste, water, basil, pepper, salt, and tomatoes to boiling. Reduce heat and simmer 15 minutes.

Mix together ricotta and jack cheese with egg.

Into 9x13" pan, spoon 1 cup tomato sauce, layer 1/2 of noodles, cheese, cabbage; repeat layers; top with sauce.

Bake at 350 F degrees for 45 minutes. Let stand 10 minutes and serve.

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