1 large onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
1 bunch green onions, chopped
4 cloves garlic, minced
1 T. olive oil
1 (16 oz.) can tomato sauce
1 tsp. Italian seasoning, or a mix of oregano, thyme and rosemary
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. sugar
Salt and pepper, to taste
Cooking spray or oil
1 large eggplant, peeled and sliced 1/4-inch thick
9 lasagna noodles
1 (15 oz.) container ricotta
1 1/2 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese

In 2-quart saucepan over medium heat, sauté onion, bell
pepper, celery, green onions and garlic in oil until softened,
about 8 minutes.

Stir in tomato sauce, Italian and Cajun seasonings, sugar, salt
and pepper. Bring sauce to a boil, then reduce heat, cover and
simmer about 30 minutes.

Lightly spray or brush with oil a large non-stick skillet. Over
medium high heat, lightly brown eggplant slices and set aside.

Bring a large pot of water to a boil. Add lasagna noodles and
cook 5 minutes. (Pasta will be partially cooked.) Drain and set

Preheat oven to 350ºF.

To assemble lasagna, spread about 1/4 cup sauce over the
bottom of a 13 x 9-inch baking dish. Top with 3 noodles and
1/2 of the eggplant, ricotta and mozzarella. Top with 1/3 of the
remaining sauce. Layer with 3 more noodles and remaining
eggplant, ricotta and mozzarella. Add last layer of noodles,
topping with remaining sauce. Sprinkle with Parmesan and bake
for about 30 minutes. Remove from oven and let stand
15 minutes before serving. Makes 6 servings.

Approximate nutritional values per serving: 352 calories,
24 g protein, 11 g fat, 35 g carbohydrate, 904 mg sodium,
43 mg cholesterol, 9 g fiber

B-man :wink: