EASY CHEESE LASAGNA

EASY CHEESE LASAGNA
1 jar 226 g spaghetti sauce (look for a lower-calorie/lower fat one, I like to use a spicy
spaghetti sauce because otherwise the lasagna tastes bland to me)
6 uncooked lasagna noodles
1 x 425 g container of fat free ricotta cheese (I use ff cottage cheese)
1 – 2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini
226 g shredded low-fat mozzarella cheese

Preheat over to 190ºC. Spray a 28 x 18 cm dish with cooking spray.
Spread 1/3 of the sauce on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with
another 1/3 of the sauce, all of the ricotta cheese, the vegetables and 1/2 of the
mozzarella cheese. Lay the next 3 noodles on top. Spread the remaining sauce over the
noodles.
Some people drizzle 1/4 – 1/2 cup of water around the edges, though I
don’t.
Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender.
Take the foil off and sprinkle remaining mozzarella cheese on top and bake uncovered for 5 minutes.
Let it stand 5 minutes before cutting. 6 servings, approx. 6 points each.
Tips – It’s important to put the foil on the pan tightly because it’s the steam that cooks the
noodles. If you remove the foil but find the noodles aren’t completely cooked (poke
them with a knife), use a spoon to push the noodles back down under the sauce.
Recover the pan with the foil and return to the oven for another 10 – 15 minutes. If you
take the foil off and the lasagna looks “soupy”, remove the foil and return the pan to the
oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and
finish baking.
Posted by Cecilia Bedser