Easy Cheese Lasagna

- 1 jar (28oz) spaghetti sauce
- 6 uncooked lasagna noodles
- 1 container (15oz) Fat Free ricotta cheese
- 1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli and bell peppers (the more the better!)
- 1 package (2 cups) shredded low-fat mozzarella cheese

1. Preheat oven to 375 degrees.
2. Spray 11x7-inch baking dish with non-stick cooking spray. (I used a casserole dish)
3. Spread 1/3 of the sauce on the bottom of the dish
4. Arrange 3 noodles in a single layer over the sauce.
5. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables
- Note: The ricotta cheese is easier to spread if it is not too cold from the fridge.
6. Then top with of the mozzarella cheese, then remaining noodles in a single layer.
7. Spread evenly with remaining 1/3 of the sauce.
8. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour.
9. Sprinkle with remaining of the mozzarella cheese; bake uncovered 5 minutes longer.
10. Let stand 5 minutes before cutting into 6 pieces.

Nutrition information: 301 calories, 7.2g fat, 4.6g fiber

Makes 6 servings
6 points per serving