1 (28 oz.) jar spaghetti sauce
6 uncooked lasagna noodles
1 (15 oz.) container Ricotta cheese
1 to 2 c. sliced or chopped raw vegetables such as mushrooms, broccoli, zucchini, fresh tomatoes, bell pepper, etc.
1 (8 oz.) pkg. shredded Mozzarella cheese

Preheat oven to 375°F. Spray 11 x 7-inch baking pan with nonstick spray. Spread 1/3 of the sauce on the bottom of the dish and arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all the Ricotta and veggies and 1/2 of the Mozzarella cheeses. Then add the remaining 3 noodles in a single layer. Spread evenly with remaining sauce, making sure to cover the noodles COMPLETELY. Cover dish with foil and bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining Mozzarella and bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.

Makes 6 servings. This recipe can be made in a very low-fat version by using a reduced calorie sauce (like Healthy Choice), fat-free Ricotta cheese and low-fat Mozzarella.