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FISH LASAGNA 
2 lbs. fish (grouper, snapper, trout, flounder, etc.), poached and drained
8 oz. lasagna noodles
1 jar Prego Italian sauce with mushrooms
15 oz. low fat ricotta cheese
8 oz. grated Mozzarella low fat cheese
Mrs. Dash lemon and herb seasoning
Pam no-stick cooking spray

Cook noodles according to package directions. Rinse in cold water to remove excess starch and to stop cooking.

In the meantime, poach the fish. Put a small amount of water in a frying pan with a lid. Bring to boiling. Reduce heat and add the fish fillets in a single layer. Cover. Simmer until the fish flakes with a fork, about 5 minutes. (White wine can be used in equal parts with the water for added flavor.) Remove from liquid. Flake fish into bite-size pieces.

Spray the inside of a shallow 2-quart baking dish with Pam. Line the dish with 1/3 of the noodles. Cover the noodles with a layer of fish flakes. Sprinkle fish with Mrs. Dash lemon and herb seasoning. Cover the fish with 1/3 of the Italian sauce and half of the ricotta cheese. Add another layer of noodles, fish, sauce and ricotta as above. Top with a final layer of noodles and more sauce. Top the last layer with the Mozzarella low fat cheese. Bake at 400 degrees for 15 to 20 minutes or until top browns slightly. Makes 8-10 servings.

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