QUICK LASAGNA

"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."

2 cups low fat ricotta cheese
1 cup low fat cottage cheese
2 tablespoon dried parsley
1 teaspoon chopped garlic
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
4 ounces grated, part skim mozzarella cheese
3/4 lb. uncooked lasagna noodles
1/4 cup Parmesan cheese

Preheat oven to 350 degrees F. Spray a (9 by 13-inch) pan with non-stick coating.

Mix ricotta cheese, cottage cheese, parsley, and garlic; set aside.

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.

Makes 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

Source: Quick and Healthy Recipes and Ideas by Brenda J. Ponichtera