I adapted this recipe from Cooking Light Michael approved, even with no meat!
I added some chopped fresh spinach (about 5 oz, or half a bag) after each layer of ricotta. I also added shredded parmesan/provolne blend before putting the lasagna in the oven.
1 (26-ounce) jar fat-free tomato-basil pasta sauce
1 (15-ounce) carton part-skim ricotta cheese
1/3 cup chopped fresh basil
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
6 no-boil lasagna noodles
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
2 tablespoons chopped fresh basil
Preheat oven to 450°.
Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Combine ricotta, 1/3 cup basil, crushed red pepper, and salt. Arrange 2 noodles over sauce; top with 1 cup ricotta mixture and 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover lasagna, and top with Parmesan and 2 tablespoons basil. Bake lasagna an additional 5 minutes. Let stand 5 minutes.
Calories:386 (30% from fat)
Fat:12.7g (sat 7.6g,mono 3.6g,poly 0.6g)
Cooking Light, NOVEMBER 1998