Ingredients:
6-9 cooked and drained whole wheat lasagna noodles
1 peeled and sliced eggplant, grilled
1 small diced onion
1 cup sliced fresh mushrooms (optional)
fresh basil, oregano and sage leaves, chopped
olive oil
sea salt
pepper
28-ounce can crushed tomatoes
mozzarella cheese, sliced or shredded
parmesan cheese, grated or shredded

Method:
Coat sliced and peeled eggplant with olive oil and salt. Grill or pan fry for approximately 3 minutes on each side (careful not to burn). Spray or lightly coat the bottom of a lasagna pan with oil. Add a small amount of crushed tomato sauce and begin to layer all ingredients starting with the lasagna noodles. Top each layer with salt, pepper and herbs to taste prior to adding desired amount of cheese. Cover and bake at 350 degrees for 50-60 minutes.

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