1/2 med. onion, chopped
1 stalk celery, chopped
1 carrot, grated
1/2 green pepper, chopped
1/2 c. fresh mushrooms, chopped
2 tbsp. fresh parsley
1/2 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. onion powder
1 (28 oz.) can crushed tomatoes with added puree (Progresso)

Saute onion in 1/2 cup water. Add celery, carrots, green peppers, and mushrooms and cook 5 minutes. Add herbs and onion powder. Then add the tomatoes. Simmer 10 to 15 minutes.

LASAGNA:

Whole wheat or whole grain lasagna noodles (9-10 (12 in.) strips), cooked
1 med. zucchini, sliced thin
1/2 sm. eggplant, peeled and cut in half or quarters, sliced thin
1/2 - 3/4 c. frozen green peas

Spread a little sauce on the bottom of a shallow rectangular baking dish, 8 x 11 1/2 inches. Cover with a third of the noodles. Spread one half of the zucchini, eggplant, and peas over the noodles. Then spread with some (1/3) sauce. Repeat these layers. Cover with remaining noodles and sauce. Cover and bake for 45 minutes at 350 degrees. Remove the cover and bake for 10 to 15 minutes.