If using eggplant, it should be breaded and fried or baked.

In a six-quart pot, cook lasagna according to package instructions with 1/2 teaspoon salt.

Rinse each piece in cold water and place on towel in single layer. Cover with moist towel.

Sauté onion. Add diced tomatoes, sauce, 1/2 teaspoon salt (or to taste), pepper, and oregano. Set aside.

Combine farmer cheese with eggs and 1/2 teaspoon salt.

In a 10- x 16-inch pan, arrange lasagna in the following manner:

• Half of cooked lasagna

• Squash or eggplant slices

• Half of farmer cheese mixture

• Half of shredded cheese

• Half of tomato sauce

• Repeat with remaining ingredients.

Cover and bake for one hour.

Uncover and bake an additional seven to 10 minutes.

Preheat oven to 375 degrees Fahrenheit.