Minute Lasagna

My sister called and asked for this recipe today. I haven't made it since I found out about Maxson's allergies because of the cheese and eggs. This is a great meatless dish--you won't miss it!

Bake: 45 minutes Oven: 350ºF Cool: 10 minutes Makes: 16 servings

INGREDIENTS:

Sauce:
29 oz can Del Monte Tomato Basil spaghetti sauce
1/2 can water
16 oz can Italian style tomatoes, chopped
1/2 lb. mushrooms, sliced and sauted (opt.)

Noodles:
12 lasagna noodles, uncooked

Filling:
2 cups low-fat ricotta cheese or cottage cheese
2 eggs
10 oz. frozen spinach, thawed (opt.)
1/8 tsp. pepper
2 cups low-fat mozzarella cheese, shredded
2 cups parmesan cheese

DIRECTIONS:

1. Mix together ingredients for sauce.
   
2. Mix together ricotta cheese, egg, and pepper.
3. In a 9 x 13 pan, layer: 
1/3 sauce, 4 noodles, 1/2 filling, spinach, 
1/3 sauce, 4 noodles, 1/2 filling, mozzarella cheese, 
4 noodles, 1/3 sauce, parmesan cheese.
   
4. Cook in 350 degree oven, covered for 45 minutes and uncovered for 15 minutes. Cool for 10 minutes before serving.