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Main Dish: EASY CHEESE LASAGNA - Linda McBride
makes 6 servings; 6 POINTS per serving

1 jar (28 oz.) spahetti sauce
6 uncooked lasagna noodles
1 container (15 oz) fat-free ricotta cheese
1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, and bell pepper
1 package (8oz) shredded low-fat mozzarella cheese

1. Preheat oven to 375F. Spray 11x7 inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese, then remaining noodles in a single layer, Spread evenly with remaining sauce.

2. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. let stand 5 minutes before cutting.

Nutrition information; 301 calorie, 7.2g fat, 4.6g fiber

cblessum on 8/2/2007