When our kids lived at home, this recipe made enough lasagna for two meals for the four of us. I'd serve half, freeze half.
Ruth's Vegetable Lasagna
4 c canned spaghetti sauce
1 15-oz carton ricotta cheese (or cottage cheese) (no-fat)
1 8-oz pkg shredded low-fat mozzarella cheese
2 eggs, slightly beaten
1 T Italian seasonings (basil, oregano, thyme)
1/4 c grated fat-free Parmesan cheese
12 lasagna no-boil noodles
zucchini, eggplant, broccoli, spinach - whatever veggie (s) you want, chopped or sliced
1. In small bowl, combine ricotta cheese, beaten eggs, seasonings, Parmesan cheese, 1/2 of the shredded mozzarella.
2. Spray a 9x13 pan with Pam.
3. Spread one c of tomato sauce across bottom of pan. Cover with a single layer of noodles. Spread 1/3 of the ricotta cheese mix over the noodles. Spread a layer of the vegetables over the cheese mix.
4. Repeat spaghetti sauce/noodles/ricotta mix,/veggies layers 2 more times. Top with a final layer of spaghetti sauce. Sprinkle the rest of shredded mozarella on top.
Cover with foil and bake 350° 30-40 minutes. To brown cheese, remove foil during last ten minutes of baking. Let stand 5 minutes before cutting.
