Ingredients

• 1 (28 ounce) jar pasta sauce (good quality and preferably natural)
• 8 ounces no-boil lasagna noodles
• 15 ounces part-skim ricotta cheese or 1 lb drained and mashed soft tofu
• 3 cups lightly steamed vegetables (any veggies ie broccoli, mushrooms...)
• 8 ounces part-skim mozzarella cheese, grated

Instructions

1. Preheat oven to 350°F.

2. Spread a thin layer of sauce on the bottom of a 9"x13" casserole.

3. Cover with a layer of noodles (3 or 4 noodles should be enough).

4. Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.

5. Spread 1/3 of this mixture over the pasta (you can use a cake spatula).

6. Spread 1/3 of the remaining pasta sauce over the cheese.

7. Spread 1/3 of the vegetables over the sauce.

8. Sprinkle 1/3 of the mozzarella over the veggies.

9. Repeat twice starting with the noodles and ending with the mozzarella.

10. Cover and bake until the noodles are tender (35 to 40 minutes).

11. Remove cover and bake 5 minutes until cheese starts to become golden.

12. Remove from oven and allow to stand for 5 minutes before cutting into squares.