Ingredients:

• 8 oz. lasagna noodles
• 3 Tablespoons olive oil
• 1 cup chopped onion
• 1/4 cup finely chopped green bell pepper
• 1 teaspoon minced garlic
• 6 medium fresh tomatoes, peeled and chopped
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 2 Tablespoons chopped fresh basil
• 2 Tablespoons chopped fresh oregano
• 1 (8 oz.) can tomato sauce
• 4 cups water
• 2 medium eggplants, peeled and thinly sliced
• 1 egg, beaten
• 1/2 cup Ranch dressing
• 1 1/2 cups shredded mozzarella cheese
• 1 cup part-skim ricotta cheese
• 1/2 cup freshly grated parmesan cheese

Garnish: 8 parsley sprigs

Method

Heat oven to 350 degrees. Spray a 13×9x2 baking dish with non-stick cooking spray. Cook lasagna noodles as directed on package. Set aside. Heat oil in a large skillet over medium heat. Add onion, pepper, and garlic. Saute 6-8 minutes over low heat until onion is tender. Stir in next six ingredients. Bring to a boil over medium heat. Reduce heat to low and simmer for 20-25 minutes, stirring often. Remove from heat. Meanwhile, in a 3-quart pot, bring water to a boil over medium heat. Add eggplant. Boil for 4-5 minutes until tender. Remove from heat and drain. In a large bowl, stir together remaining ingredients except Parmesan cheese. To assemble, place half of eggplant in a single layer in prepared baking dish. Top with 1/3 of tomato mixture, half of cheese mixture, and half of lasagna noodles. Repeat layers. Spread remaining tomato mixture over top. Sprinkle with Parmesan cheese. Bake for 30-35 minutes until bubbly. To serve, cut into 6 squares. Garnish each serving with a parsley sprig.