Lasagna

Sauce:
1 large onion
2 medium carrots
1-2 stalks celery
1-2 bell peppers
2-3 cloves garlic
crushed red pepper
mushrooms
1 jar paste
dash of worcestershire sauce
dash of ketchup
white wine
1 can of crushed tomatoes
1 jar home canned tomatoes
beef or sausage

Lasagna:
lasagna noodles
eggplant
kale and/or spinach or other greens
1 cup pureed pumpkin
1 container ricotta cheese
1 egg
2 mozzarellas
grated parmesan

Sautee onions, carrots, celery in olive oil until soft, add peppers, garlic, crushed red pepper, black pepper.  Cook a few minutes until pepper is soft, add mushrooms and cook a few more mins.  Add tomato paste, worcestershire and ketchup and let it cook and caramelize a little around 10 mins.  Deglaze with white wine.   Add jar and can of tomatoes.
Brown the meat in a separate pan and add to the sauce after the tomatoes.

Lasagna:
Roast the eggplant.  Mix egg, pumpkin and ricotta together.