Vegetable oil spray
2 (8 oz.) cans no salt added tomato sauce
2 tsp. Worcestershire sauce
Freshly ground black pepper to taste
1 tsp. leaf oregano
1/2 tsp. basil
1/2 tsp. marjoram
2 med. cloves garlic, crushed
1 med. eggplant, peeled & sliced
2 med. zucchini, sliced
1 c. uncooked spaghetti, broken into pieces
3 med. stalks celery, chopped
1 med. onion, chopped
1 med. green bell pepper, chopped
8 oz. part skim Mozzarella cheese, cut into 18 sm. slices

Heat oven to 350 degrees. Lightly spray a 9"x13" casserole dish with oil spray. In a bowl, combine tomato sauce, Worcestershire sauce, black pepper, herbs and garlic. Mix well and set aside.

In prepared casserole dish, arrange half of the eggplant slices in a single layer. Top with half of each of the following: zucchini slices, spaghetti, celery, onion and bell pepper. Next, arrange 9 slices of cheese over this, and spoon half of tomato mixture on top of cheese. Repeat layers. Cover and bake 1 hour until vegetables are tender. Makes 8 servings.