I got flack for this around the lunch table on Sabbath afternoon, but that's the way it goes sometimes. I had some bits-and-pieces of food around the house. Ricotta and Mozzarella were on sale. I put together a vegetable lasagna that I was quite proud of. (Paul teased me because it was like a "garbage-plate" of leftovers mixed together.)
I'm so embarrassed. I can't for the life of me figure out how I missed posting this amazing recipe when I loved it so much and had it two or three times in a two-week period. Mollie Katzen's Eat, Drink and Weigh Less is all about making your meals as healthy as possible, which means skipping the fried Eggplant Parmesan. Although it messed up my jelly roll pan a bit (But do you really want your kitchenware to look unused?), this recipe went far in keeping the flavor and minimizing the fat.
Recipe for Simple Tomato Sauce
Blend one can diced tomatoes (mostly drained), two cloves garlic, and dehydrated basil in mini food processor until garlic is chopped. Add salt and/or fresh black pepper to taste. Heat in heavy sauce pan over medium low heat if necessary.