1 box lasagna noodles
2 lg. eggplant (sliced and diced)
4 lg. green peppers, chopped
1 onion, chopped
Mushrooms, sliced (optional)
1 jar spaghetti sauce (lg. size)
Mozzarella cheese
Spices: oregano, Italian seasoning
Salt and pepper to taste

Saute vegetables, eggplant, green pepper, onion and mushroom in frying pan with small amount of water and cook until vegetables are mushy. Add spaghetti sauce and spices.

In large Corning dish, pour small amount of sauce on bottom. Add layer of noodles, then vegetable mixture, cheese and sauce. Repeat again.

Put in oven at 350 degrees. Cook until cheese and sauce are bubbly. Freezes well.