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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 1 jar (28 oz.) spaghetti sauce
- 6 uncooked lasagna noodles
- 1 container (15 oz.) fat-free ricotta cheese
- 1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, and bell pepper
- 1 pkg. (8 oz.) shredded low-fat mozzarella cheese
Method
- Preheat oven to 375°.
- Spray an 11 x 7-inch baking dish with Pam.
- Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce.
- Top with 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese.
- Place remaining noodles in a single layer.
- Spread evenly with remaining sauce.
- Cover dish with foil.
- Bake until noodles are tender and mixture is hot, about 1 hour.
- Sprinkle with remaining mozzarella cheese.
- Bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
