1. Remove core from cabbage; separate cabbage leaves; cut out and discard tough ribs from leaves. Thinly slice cabbage leaves. Cut yellow squash into 3-inch-long matchstick-thin sticks.
2. In 12-inch skillet over medium heat, in hot salad oil, cook cabbage 10 minutes or until tender-crisp. Add squash and cook 10 minutes longer or until cabbage and squash are tender. Remove skillet from heat.
3. Prepare sauce: In 2-quart saucepan over high heat, heat tomato sauce and next 7 ingredients to boiling. Reduce heat to medium; cook sauce 15 minutes, stirring occasionally.
4. Meanwhile, in medium-sized bowl, mix ricotta cheese, Monterey Jack cheese, and eggs; set aside.
5. In saucepot, prepare lasagna noodles as label directs; drain.
6. Preheat oven to 375°F. Into 13" by 9" baking dish, evenly spoon 1 1/3 cups sauce. Arrange half of lasagna noodles over sauce, overlapping to fit. Spoon half of ricotta-cheese mixture over noodles in baking dish; top with cabbage mixture. Spoon half of remaining sauce over cabbage mixture; top with remaining noodles and remaining ricotta cheese mixture, then remaining sauce.
7. Bake lasagna 45 minutes or until heated through. Remove lasagna from oven and let stand 10 minutes for easier serving.