Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

20

  ounces

  frozen spinach -- defrosted and drained well

2

  cups

  No Fuss Tomato Sauce -- see recipe

9

  ounces

  lasagna noodles

8

  ounces

  ricotta cheese -- part skim milk

8

  ounces

 low fat mozzarella cheese

4

  ounces

  Parmesan cheese -- grated

In a large pot of lightly salted boiling water cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.

Mix ricotta and spinach together.

Spread 1/3 of tomato sauce in bottom of 9x13 inch pan. Top with 1/3 noodles.

Spread 1/3 tomato sauce over noodles. Top with 1/3 spinach sauce. Top with 1/3 mozzarella, and 1/3 Parmesan.

Repeat layers twice ending with mozzarella and Parmesan.

Bake uncovered for 40 to 50 minutes or until hot and bubbly.

Makes 8 servings.