| | FILLING |
| 1 | c | Part-skim ricotta cheese |
| 1/4 | c | Part-skim mozzarella cheese |
| 1/4 | c | Freshly grated Parmesan cheese |
| 8 | oz | Fresh spinach, washed and coarsely chopped |
| 1 | cn | (15 oz) white kidney beans drained and rinsed |
| 2 | tb | Fresh chopped oregano |
| 2 | tb | Fresh chopped basin |
| 8 | oz | Raw lasagna noodles |
| | SAUCE |
| 3 | ts | Extra-light olive oil with a dash of sesame oil |
| 2 | c | Chopped onions |
| 2 | | Cloves garlic, peeled, chopped |
| 2 | c | Finely diced eggplant |
| 1 | lg | Red bell pepper, seeded and finely diced |
| 2 | tb | Low-sodium tomato paste |
| 1/4 | ts | Red pepper flakes |
| 1 | c | Red wine |
| 1 | cn | (16 oz) whole tomatoes with liquid |
| 1 | tb | Freshly squeezed lemon juice |
| 1/2 | ts | Freshly ground salt |
| 1/2 | ts | Freshly ground black pepper |
| 2 | tb | Freshly grated Parmesan cheese |
