This recipe allows for it to be made more low fat, with less cheese or a different veggie.

1 1/2 quarts spaghetti sauce
16 oz low-fat ricotta (or cottage cheese)
1 small zucchini, grated
1/2 lb lasagna noodles, uncooked (or more if needed)
8 oz low-fat mozzarella cheese, grated

In a large bowl, mix spaghetti sauce, ricotta, and zucchini.

In a 9" x 13" baking dish, spread 1 C of sauce mixture. Place 3-4 dry lasagna noodles over sauce. Add more sauce, then noodles. Repeat at least two times. Cover tightly with foil and bake at 350° F for one hour. Bake uncovered 15 more minutes. The last 5 minutes, sprinkle with mozzarella cheese. Let stand 10 to 15 minutes before serving.

Variations: Firm tofu seasoned with McKay's Chicken-style Seasoning or 1/2 can of Loma Linda Vege-Burger can replace the ricotta. This can be added to the sauce mixture. In place of zucchini you can substitute 1 C frozen shopped spinach and that been thawed and squeezed dry.

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Nathalie Bischoff

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