Vegetable Lasagna

1 container ricotta cheese
1 bunch chard (finely chopped)
1 yellow, 1 green, 1 baby eggplant shredded (with box grater)
1 tsp. garlic
mushrooms, sliced (I used two 8 oz packages)
salt, pepper, garlic powder
2 jars spaghetti sauce
1 bag of shredded cheese
1 box lasagna noodles

Preheat oven 350*. Boil your lasagna noodles. Combine ricotta, vegetables, garlic, and salt and pepper (if needed), in a bowl. This will be for your cheese layers. Saute mushrooms with butter in a nonstick skillet. When you are happy with doneness and flavor, add 1 jar of sauce. This is your sauce layer. Using more mushrooms would make it a thicker sauce. Pour half a jar of sauce on the bottom of your 9x13 pan. Arrange a layer of noodles on the sauce on the bottom, this should not stick after baking. Assemble lasagna layering cheese, noodles, sauce, noodles. The top layer should be noodles. Pour the last half jar of sauce on top allowing it to creep down side edges of pan. (Cooked tomato is easier to clean up than cooked cheese). Pour the shredded cheese on top of lasagna and bake for 1 hour or until the middle is warmed. To prevent cheese burning, use tinfoil if necessary.