1 (3 lb.) container Polly-O ricotta
3/4 c. Parmesan cheese
1 (16 oz.) pkg. Polly-O Mozzarella (low fat)
1/2 box curly edge lasagne noodles
3 tbsp. parsley
Dash salt

Mix Ricotta, 1/2 cup grated Mozzarella, 1/2 cup Parmesan cheese, 3 tablespoons parsley, dash salt. Mix well. (One egg can be added if desired; we do not use egg.)

Par boil (about 12 minutes) lasagne noodles; rinse and drain. Lightly grease (we use Pam) bottom and sides of pan; cover bottom with thin layer of sauce. Add layer of noodles; then ricotta, then grated Mozzarella, sauce and Parmesan cheese. (Meat and veggies can be added now if desired.) Repeat layering process until all ingredients are used. Finish off with a layer of Mozzarella. Bake at 350 degrees until bubbly.

TOMATO SAUCE:

1 (2 lb.) container Pomi strained fresh tomatoes
1/4 c. grated Parmesan cheese
1 tsp. sugar
1/2 tsp. each parsley, garlic, oregano & garlic powder

Mix well. Simmer over very low heat at least 1 hour. If sauce gets too thick, add 1/4 to 1/2 cup water.