Ingredients
1 jar spaghetti sauce (low sodium, 28 ounces)
7 ounces dry lasagna noodles (can use 6-8)
1 container ricotta cheese (part-skim, 15 ounces or cottage cheese)
2 cups mozzarella cheese, part-skim, shredded
1/4 cup Parmesan cheese (grated)
Directions
1. Spready 1/2 the sauce on the bottom of a 2-quart baking dish or pan.
2. Layer half the dry noodles, ricotta and Parmesan.
3. Top with 1 cup sauce and layer rest of the noodles, ricotta and mozzarella.
4. Top with remaining spaghetti sauce.
5. Bake 60 minutes at 350°F. Remove and let is set for 20 minutes. Top with Parmesan cheese.
Notes
Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition.
