1 pt. low fat skim Ricotta cheese
1 c. water
4 egg whites (or 1/2 c. egg substitute)
1 tsp. oregano flakes
1 tsp. basil flakes
1 tsp. garlic powder
10 oz. pkg. chopped spinach, thawed & drained
1/4 c. grated Parmesan
8 oz. uncooked lasagna noodles
5 c. meatless spaghetti sauce
3/4 c. grated Mozzarella cheese (low fat)

Preheat oven to 350 degrees. Mix Ricotta, egg whites, spices, spinach and Parmesan cheese together. Pour a thin layer of spaghetti sauce in bottom of 9"x13" pan. Then layer with 1/2 of the dry lasagna noodles, spinach mixture and spaghetti sauce. Repeat layering with the other half of these ingredients. Sprinkle grated Mozzarella on top. Pour 1 cup of water around edges and cover pan with foil. Cook for 1 hour 15 minutes. For wheat noodles, add 1/4 cup more water and cook 15 minutes longer.