2 c. low fat ricotta cheese
2 eggs
1/4 c. grated Parmesan
Fresh garlic or garlic powder
1 (32 oz.) jar spaghetti sauce or 4
c. homemade sauce
1 pkg. uncooked lasagna noodles
3 c. shredded Mozzarella cheese
1 (10 oz.) frozen pkg. chopped
spinach, thawed and squeezed dry
Combine ricotta, eggs, pinch of nutmeg and parsley, Parmesan cheese, garlic powder and spinach. Blend all ingredients well. Spread spaghetti sauce in bottom of baking dish. Cover with noodles uncooked or cooked however you wish to cook. Personal preference. Top with cheese mixture and sprinkle with 1 cup of Mozzarella cheese and grated cheese and add more spaghetti sauce. Repeat steps until you use up all ingredients with uncooked or cooked noodles on top. Spread remaining sauce on top and 1 cup of Mozzarella cheese. Cover with buttered foil or Pam spray the foil. Bake accordingly until noodles are tender at 350 degrees for 1 hour or 375 degrees for 45-50 minutes.
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