Ingredients:
1 (28 ounce) jars spaghetti sauce ( I use meatless)
6 uncooked lasagna noodles
1 (15 ounce) containers fat-free ricotta cheese
1 -2 cup sliced/chopped raw vegetables ( I’ve used zucchini,bell peppers,mushrooms,onions)
1 (8 ounce) packages shredded lowfat mozzarella cheese
Directions:
Spray 11×7 baking dish with cooking spray.
Spread 1/3 of the sauce on bottom of dish.
Arrange 3 noodles over the sauce.
Top with another 1/3 of sauce,all of the riccota cheese and the vegetables,and 1/2 the mozzerella cheese.
Top with remaining 3 noodles and the remaining sauce.
Cover dish with foil.
Bake at 375 degrees for 1 hour.
Remove foil and sprinkle with remaining cheese,bake for another 5 minutes.
Let stand 5 minutes before cutting.
I cut the lasagna in 6 pieces,wrap them in seran wrap and freeze them.
Then I just microwave them when I need a quick,lowfat lunch!
Servings: 6
Time preparation: 10 min.
Time total: 75 min.