1 lb. lasagna noodles
2 lb. part skim Ricotta cheese
1 (8 oz.) pkg. part skim mozzarella cheese
1 egg
1/4 c. Parmesan cheese
1/8 c. parsley flakes
1 tbsp. sugar
1/4 c. skim milk
Salt & pepper to taste

Special Note: Add 1 teaspoon of oil to boiling water. This keeps the noodles from sticking.

Partially cook noodles, then quickly strain and place in cold water. Combine other ingredients and mix until creamy. In a 13 x 9 inch pan, layer first and meatless tomato sauce, then noodles, then cheese mixture. Continue layering, ending with the sauce. Sprinkle a small amount of Parmesan cheese on top. Bake at 350 degrees for 1 hour. Let set for 15 minutes before serving. Serves 6.