2 med. zucchini, chopped
1 med. onion, chopped
1 med. green pepper, chopped
1 can tomatoes
1 can kidney beans, drained
3 tbsp. tomato paste
Dash salt and pepper
1 tsp. sugar
1 1/2 pkg. (about 18) no boil lasagna noodles
16 oz. shredded fat free Mozzarella cheese

1. Saute onions and pepper in 1/4 cup water until tender.

2. Add tomatoes liquid and all, beans, tomato paste, salt, sugar, pepper and 2 1/2 cups water. Heat to a boil. Reduce heat and simmer 15 minutes. Stir occasionally.

3. Saute zucchini in 1/4 cup water.

4. In 13x9 baking dish, spoon evenly 1/3 of sauce over bottom. Arrange 1/2 of noodles, overlapping to fit. Top with sauce, zucchini, 3/4 cheese and 1/2 of remaining sauce.

5. Next, rest of noodles, remaining sauce and cheese.

Bake covered 40 to 50 minutes, uncover, bake 15 minutes longer. Let stand 10 minutes before cutting and serving.