1 jar spaghetti sauce
6 uncooked lasagne noodles
1 container (15oz.) fat-free ricotta cheese
1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, and bell peppers
1 ppkg. (8 oz.) shredded low-fat mozzarella cheese

1. Preheat oven to 375°FF. Spray 11x7 inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of pan, arrange 3 noodles in single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of mozzarella cheese, then remaining noodles in single layer. Spread evenly with remaining sauce.

2. Cover dish with foil.

Bake until noodles are tender, about 1 hr. Sprinkle remaining mozzarella.

Bake uncovered 15 min. longer. Let set 5 min. before cutting.

Weight-watcher's friend! 6 points per serving!