1 (8 oz.) lasagna
3 tbsp. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
1 (28 oz.) can tomatoes, broken up, undrained
1 (6 oz.) can tomato paste
1/2 c. water
1/2 tbsp. dried basil leaves
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) spinach, zucchini or mixed vegetables, etc.
1 lb. Mozzarella cheese, grated
1/2 lb. Ricotta cheese

Prepare lasagna according to package directions. Drain. In medium size saucepan; melt butter, saute onion and celery until tender. Add tomatoes, tomato paste, water, basil, sugar, salt and pepper. Simmer 15 minutes.

In 3 quart shallow baking dish, layer lasagna vegetables, sauce and cheese. Repeat. Bake in a 350 degree oven for 30 minutes. 8 to 10 servings. I use low fat Ricotta cheese.