Eggplant Lasagna

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1 cup fat-free ricotta cheese

1 tablespoon grated Parmesan cheese

2 cups low-sodium tomato sauce

1/2 can (2.25 ounces) sliced black olives, drained

1 eggplant, peeled and sliced into 1/4"-thick rounds

6 no-bake lasagna noodles

1 small tomato, sliced into 1/4"-thick rounds

1/2 red bell pepper, sliced into very thin rounds

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