Vegetable Lasagna

3 points per slice, serves 12

OMG can I say that this is one of the best things ever. Not just in the category of food, but in the category of everything. I'm dead serious.

OK, so my mom is in town for the week and she brought her recipe from Weight Watchers for vegetable lasagna. They call it Easy Cheese Lasagna and they indicate that it makes 6 servings for 6 points each. But, we cut ours into 12 servings and called each serving 3 points. Even with 12 servings, each serving was pretty big. Here is how we made it:


Ingredients

• 1 cute mom wearing a cute polka dot dress she made herself
• 1 28oz jar of spaghetti sauce (We used 3 1/2 cups of my homemade pasta putanesca sauce)
• 6 uncooked lasagna noodles
• 1 15oz container fat-free ricotta cheese
• 2 cups of fresh spinach
• 1/4 onion, sliced
• 1 small zucchini, sliced
  
• 1 small yellow squash, sliced
  
• 1 small green bell pepper, sliced
  
• 8oz low-fat mozzarella cheese
  

Directions

• Preheat oven to 375. Spray 9x13 casserole dish with Pam
• Spread 1/3 of the sauce on bottom of dish
• Arrange 3 noodles in a single layer over sauce
• Top with another 1/3 of the sauce, all of the ricotta cheese, vegetables, and 1/2 of the mozzarella cheese
• Arrange 3 more noodles in a single layer, spread evenly with remaining sauce
• Cover dish with foil, bake for 55 minutes
• Sprinkle remaining mozzarella cheese and bake uncovered for 5 more minutes
• Let stand about 15-30 minutes before cutting. (With all of the vegetables, this will be very watery. By letting it stand, the water will go back into the vegetables and you won't have a soupy mess!)