Quick Lasagne

You don't precook the noodles in this recipe so it is really fast to assemble. This can be put together the night before and refrigerated without baking. Increase baking time by 15 minutes if it has been refrigerated.

4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low fat Ricotta cheese
1 cup low fat cottage cheese
2 Tbl. dried parsley
1 tsp. chopped garlic
4 oz. grated, part skim mozzarella cheese
3/4 lb. uncooked lasagne noodles
1/4 cup Parmesan cheese

Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with non-stick coating. Mix Ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of sauce in bottom of pan. Arrange 1/3 of the noodles in the pan so that they touch but do not over lap. Spread 1/2 of the cheese mixture over the noodles. Top with 1/2 of the mozzarella cheese. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese. Add another cup of sauce, another layer of noodles, and the remainder of the sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with aluminum foil, for one hour.

Yield:12 servings
One serving: 1/12 recipe
Per serving: 240 calories, 32 grams carbohydrate, 15 grams protein, 6 grams fat
Exchanges: 1 1/2 starch, 2 vegetable, 1 lean meat