Easy Vegetarian Lasagna

INGREDIENTS

One 8 Oz. Package No-Boil Lasagna

One Egg

28 oz. Jar Spaghetti Sauce

16 oz Part Skim Mozzarella shredded

15 oz Container Fat Free Ricotta Cheese

1 package frozen spinach (box)

1 carrot, finely grated

Preheat oven to 375 degrees.

Lightly Beat Egg. Add Ricotta Cheese, and one cup of the mozzarella. Defrost spinach in microwave and drain. Add spinach and carrot into cheese mixture and blend well.

Spread a quarter of the sauce in the bottom of a 13x9x2 baking dish. Add one layer of lasagna noodles on top of sauce. Then spread a third of the spinach mixture on the noodles. Now spread another quarter of the sauce and add one cup of the mozzarella cheese.

Do the layer of lasagna noodle, then spinach mixture, then sauce, then cheese two more times.

Finally, add one more layer of lasagna noodles, covered by the last quarter of sauce and the remaining cheese.

Bake 30 minutes, covered with foil. Then remove foil and bake another 10 minutes.

Let it cool a little before cutting.

By the way, sometimes when I don't feel like making a huge dish, I will half this recipe and make it in a loaf pan. Just leave out one of the middle layers or your pan will bubble over.