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Print this Recipe    Lasagne

15 oz can tomato sauce
Dry Lasagne noodles (about 8 oz)
6 oz can tomato paste
15 oz fat-free ricotta
16 oz fat-free mozzarella
1 lb frozen chopped spinach (or preferably fresh chopped eqivalent)
2 egg-white (can be omitted quite easily)
1 pkg McCormick Spaghetti sauce
1 1/2 cups water (you can sub 1/4 red wine for some water)

Bring tomato sauce, paste, water, and sauce to boil on stove, set
aside. Combine ricotta, drained spinach, and egg-whites in a
bowl.

Boil the tomato sauce, paste, water, sauce mix, and wine and set
aside. In a 9x14 pan, pour 1 c. (approx) of the tomato mixture.
Place the dry (yes they must be dry) lasagne noodles to form one
layer. Add half the cheese/spinach mixture over the noodles, half
the non-fat mozz, then half the remaining sauce. Place one more
layer of lasagne noodles (yes they are still dry) and then layer
the other ingredients as before. This should use up the rest of
the mixtures and fill the pan.

Cover the pan with foil, place in oven at 350 degrees for 50 minutes
and then uncover, and cook for another ten. Let sit for ten minutes
before serving.

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