Recipe - Quick Lasagna

26 ounce Jar lowfat marinara sauce
1 cup Water or vegetable broth
16 Uncooked lasagna noodles
15 ounce Nonfat ricotta cheese
3 teaspoon Dried basil
Fresh ground pepper to taste
2 10oz pkgs frozen leaf
Spinach,thawed & squeezed
Dry (about 4 cups)
12 ounce Grated nonfat mozz. cheese

Preheat oven to 375 degrees. Lightly spray a 9 x 14 x 2 inch deep baking
dish with cooking spray. In medium bowl, mix marinara sauce with water or
broth. Spoon just enough into dish , tilting sides, to cover the bottom.
Using a small spatula, spread four uncooked noodles with one third of the
ricotta. Lay noodles length wise, side by side, ends even, in center of
baking dish. Sprinkle with 1 t. basil. Top with freshly ground pepper.
Using forks, separate & loosen spinach. Top noodlericotta layer with
onethird of the spinach. Top spinach with one fourth of the sauce. Top
sauce with onefourth of the mozzarella. Repeat two more layers of the
noodlericotta, spinach, sauce & mozzarella. End with layer of noodles
topped with remaining sauce & mozzarella. Lightly spray a 16in. length of
aluminum foil with cooking spray. Attach foil, sprayed side down, to ends
of pan, tenting foil above lasagna. Crimp foil around all edges of pan to
seal. Bake covered 45 min. Remove foil & discard. Using bult baster or
spoon, baste top of lasagna with sauce from both ends of pan. Bake an
additional 20 to 30 min. Remove from oven & let rest 15 min.

Recipe from: eatlf Digest, 30May97 Entered into Mealmaster by: Judith
Vonneumann (pooh4jvn@catlover.com)
Posted to MMRecipes Digest V4 #294 by pooh4jvn@ix.netcom.com on Nov 11,
1997