If you cook the pasta in water or stock before assembling you will need to cut the sauce measurements in half. (12 servings)

• 1 lb. fat-free ricotta cheese
• 1/3 cup egg substitute
• 2 Tbsp. fat-free Parmesan
• pinch of salt, black pepper and nutmeg
• 1 package chopped frozen spinach, thawed
• ¼ cup chopped fresh basil (or 2 Tbsp. dry basil)
• 1 Tbsp. all purpose flour
• 1 cup nonfat milk, cold
• pinch salt, black pepper and nutmeg
• 12 cups Roasted Red Pepper Sauce (see sauce section)
• 1 lb. dried semolina lasagna sheets (labeled do not need precooking)
• 1/3 lb. fat-free mozzarella, grated
• ¼ lb. fat-free garlic jack or other flavorful cheese, grated
• 2 Tbsp. fat-free Parmesan
• 3-4 Tbsp. fat-free Parmesan

Whisk the ricotta with the egg substitute, Parmesan and seasonings. Add thawed the chopped spinach and basil. Whisk the flour and seasonings into the cold milk. Pour the milk into a heavy-bottomed saucepan and whisk over medium heat until thickened slightly. Cover and set aside.

Ladle 2 cups of sauce on the bottom of a 9x13x2″ pan. Place a layer of dry pasta sheets to cover. Ladle and spread 2 cups of sauce, sprinkle with ½ the cheese mixture, layer of pasta, 2 cups sauce, ricotta cheese mixture, pasta, sauce, remaining cheese mixture, pasta, sauce, pasta, sauce. Spread warm milk mixture evenly over the top layer of sauce. Sprinkle with extra Parmesan and cover with foil. Bake in a preheated 350F oven for 25 minutes. Remove the foil and continue baking until golden brown on top and bubbling. Let the lasagna rest for a few minutes before cutting it to serve.

Per Serving: Calories: 214 Protein: 16gm Fat: 1gm

Carbohydrates: 32gm Sodium: 350mg