1-1/2 cups fat-free ricotta or cottage cheese (no
xanthan gum)
two 32-oz. bottles spaghetti sauce (no meat or mushrooms)
1 package (1 lb.) of lasagna noodles (pref. 100% semolina)
1/2 lb. reduced fat mozzarella cheese
1/2 lb. reduced fat provolone cheese
Preparation:
Prepare lasagna noodles according to directions on package. Drain,
rinse, and set aside.
Grate the hard cheeses, combine and set aside.
Lightly coat a deep oven baking dish with olive oil.
Place one layer of lasagna noodles in the bottom of the baking
dish.
Spread an even layer of sauce over the noodles. Over sauce, place
a layer of ricotta, mozzarella and provolone cheeses and cover with
a generous amount of sauce.
Continue layering ingredients beginning with noodles, etc., until
all of the ingredients have been used, ending with a layer of noodles.
Cover with a layer of sauce so that the top layer will not burn
in the oven.
Place in oven and bake for about 45 minutes or until sauce on
top begins to brown. Can be served hot, but some people say that
it tastes even better on the second day!