2 tablespoons olive oil
1 medium onion, finely chopped
1 medium green pepper, chopped
1 medium clove garlic, chopped
One 28 ounce can, crushed tomatoes
16 ounce can tomato paste
1 teaspoon sugar
1/4 cup white wine
Tony Chachere's seasoning, to taste
Tabasco, to taste
1/2 teaspoon celery salt
Pepper, to taste
1 pound package Lasagne noodles
1 pound Ricotta cheese
6 green onions, finely chopped
1 pound Monterey Jack cheese, shredded

Preheat oven to 350F. To make sauce, saute onion, green pepper and garlic in oil over medium heat for about 10 minutes, stirring to keep from browning. Add tomatoes, paste, sugar, wine and seasonings. Simmer 2 hours over low beat. Cook lasagne noodles 7-8 minutes. Rinse in cool water, drain and set aside. Mix together Ricotta and green onions. Spoon thin layer of sauce into A greased 13 x 9 x 2 inch baking pan, Arrange a single layer of lasagne (approximately 1/4 of the noodles) in the pan; slightly overlapping. Add another thin layer of sauce.

Top with 1/3 of the Ricotta and sprinkle with 1/4 of the Monterey Jack cheese. Continue building up layers until all ingredients are in the pan, ending with Monterey Jack. Bake 90 minutes until bubbly.

Serves 8

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Cajun Country -- New Iberia, Louisiana