4 cups spaghetti sauce, meatless
2 cups low fat Ricotta cheese
1 cup low fat cottage cheese
2 tablespoons dried parsley
1 teaspoon chopped garlic
6 ounces grated, part skim
mozzarella cheese
3/4 pound uncooked lasagna noodles
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. Spray a 9-by-13 pan with non-stick coating. Mix ricotta cheese, cottage cheese, parsley and garlic. Pour 1 cup spaghetti sauce in the bottom of the pan. Arrange 1⁄3 noodles in the pan so they touch but do not overlap. Spread half of the cheese mixture over the noodles. Top with a third of the mozzarella cheese. Top this with 1 cup of sauce, a second layer of noodles, the remainder of the cheese mixture and another third of the mozzarella cheese. Add another cup of sauce, another layer of noodles, another cup of sauce and the remainder of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake, covered tightly with aluminum foil, for one hour. This can be put together and refrigerated prior to baking. Increase baking time by 15 minutes if it has been refrigerated.
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