Ingredients:
1 (28 ounce) jars spaghetti sauce
6 uncooked lasagna noodles
1/2 cup sliced mushrooms, , raw
1 cup fresh spinach leaves, torn
1/2 cup chopped red bell peppers
1 (15 ounce) containers fat-free ricotta cheese
1/2 teaspoon nutmeg
8 ounces lowfat mozzarella cheese, shredded
Directions:
Preheat oven to 375 degrees.
Spray 11×7 inch baking dish with cooking spray.
Combine ricotta and nutmeg, set aside.
Layer ingredients as follows: Spread about a cup of the sauce on bottom of dish; 3 noodles over sauce to cover; another cup of the sauce; ricotta mixture and vegetables; 1/2 of the mozzarella; remaining 3 noodles; remaining sauce.
Cover with foil, bake about 1 hour (until noodles are cooked).
Remove foil, add remaining cheese, bake 5 minutes.
Let stand 5-10 minutes before serving.
Servings: 6
Time preparation: 3 min.
Time total: 68 min.