Quick Lasagna

No need to cook the noodles first, and only 240 calories per serving. This is from the book, "Quick & Healthy" by Brenda J. Ponichtera. I use the recipe as a starting point and change it however the mood strikes. If you don't have or don't like Ricotta, use three cups of cottage cheese, and process 2 cups in the food processor.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 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  tablespoons dried parsley
• 1  teaspoon  chopped garlic
• 4  ounces  grated part-skim mozzarella cheese
• 3⁄4 lb  uncooked  lasagna noodle
• 1⁄4 cup parmesan cheese

Directions

1. Preheat oven to 350 degrees F.
2. Spray a 9-inch by 13-inch pan with non-stick coating.
3. Mix Ricotta cheese, cottage cheese, parsley, and garlic.
4. Pour 1 cup of sauce in bottom of pan.
5. Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
6. Spread 1/2 of the cheese mixture over the noodles.
7. Top with 1/2 of the mozzarella cheese.
8. 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.
9. Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
10. Sprinkle with Parmesan cheese.
11. Bake, covered tightly with aluminum foil for one hour.
12. (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).