Ingredients:
1 lb. lasagna noodles
1 lb. Fat Free Ricotta cheese
8 oz. Mozzarella cheese
1 qt. of your favorite spaghetti sauce (in a jar is fine)
Grated Romano cheese to taste
1 beaten egg
parsley, garlic powder, salt & pepper to taste
dash of nutmeg



To Ricotta, add egg, salt, garlic, pepper, parsley and nutmeg. Mix well and set aside. Boil noodles until tender, but do not overcook.

In a large pan, layer as follows: tomato sauce, noodles, Ricotta mix, Mozzarella, Romano and more sauce. Layer until you have the pan full, then top with more Mozzarella and sauce.

Bake at 350 for 25 to 30 minutes, or until lasagna is heated through and cheese is melted and blended together.

NOTE: You may add cooked hamburger or sausage if desired. If you want to keep it meatless, you can also add cooked chopped spinach as well.