Vegetable Lasagna

Ingredients:

• 16 ozs lasagna noodles
• 2 boxes 26.5 ozs Pomi strained tomatoes (or use cans tomatoes sauce)
• 1 green pepper diced
• 1 eggplant peel and cut up (substitute with 1 package of spinach and mushroom if preferred)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 cup shredded monterey jack and colby cheese
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 2 teaspoons basil
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sugar

Directions:

1. Cook lasagna noodles according to package directions and drain.
2. Fry or oven fry eggplant.
3. In a sauce pan, combine strained tomatoes, pepper, eggplant and the spices. Cook for about 1 hours.  (Add spinach and mushroom if preferred.)
4. In a large greased pan, layer lasagna noodles, red sauce and cheese. Alternate until all noodles, red sauce and cheese are used up. It usually is 3-4 layers depending on the size of pan.
5. Bake at 350 degrees for about 45 minutes to 1 hour.
6. Cook 24 hours in advance. Keep in refrigerator and reheat.