1 1/2 oz. spaghetti sauce mix
6 oz. tomato paste
12 oz. tomato sauce
1 3/4 c. water
2 eggs, beaten
16 oz. skim Ricotta cheese
1/2 tsp. salt
10 oz. frozen spinach, thawed and drained
1/2 c. Parmesan cheese, grated
8 oz. lasagna noodles
8 oz. Mozzarella cheese, grated

Combine sauce mix, paste, sauce and water in medium saucepan. Bring to boil over low heat. Remove from heat. Combine Ricotta, salt, spinach, 1/4 cup Parmesan and egg; set aside. Spread 1/2 cup tomato sauce in a greased 13 x 9 x 2-inch dish. Place 1/2 noodles over sauce and spread with 1/2 spinach mixture, 1/2 Mozzarella and 1/2 sauce. Repeat. Sprinkle with Parmesan. Cover dish and bake at 350°F for 1 hour. Let stand 10 minutes.

Makes 12 servings.

Cal-362, CHO-38g, Protein-24g, Fat-13g.