So easy, even a kid can do it. This is easy, quick, healthy - and everyone in the family loves it.
Serves 6 to 8
3 cups Roasted Fresh Tomato Sauce or your favorite purchased brand
12 dried lasagna noodles, cooked according to package directions and drained
8 ounces nonfat or part-skim mozzarella cheese, coarsely grated
2 cups nonfat or part-skim ricotta cheese
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350°F.
In the bottom of a 13x9-inch baking dish, spread about 1/4 cup of the tomato sauce. Arrange four of the lasagna noodles on top of the sauce in one layer, overlapping them slightly. Spread one-third of the remaining tomato sauce on top of the noodles, one-third of the mozzarella on top of the sauce, one-half of the ricotta on top of the mozzarella and one-third of the Parmesan on top of the ricotta. Repeat the procedure for the next layer. For the last layer, spread the remaining sauce on top of the noodles, the remaining mozzarella on top of the sauce, and the remaining Parmesan on top of the mozzarella.
Bake the lasagna in the preheated oven for 40 minutes, or until it is bubbly and heated through.
Nutritional Analysis per serving: 311 calories; 15% calories from fat; 5 grams of fat; 435 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton