Potluck Cheese Lasagna

Nicely fills a half tray for an aluminum steam pan. While not low cal, it is vegetarian and made with fat free ricotta, and is onion and garlic free when made using the Crockpot Pasta Sauce recipe.

Ingredients

9 lasagna sheets (The lasagna sheets I used were fresh, and I did not boil them ahead of time. I used nine sheets--approx 9 1/2 by 5 3/4 inches.)
1 quart pasta sauce (I used Crockpot Pasta Sauce)
2 (15 oz) tubs fat free ricotta cheese
2 eggs
1/2 cup Parmesan cheese
1 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 cup Parmesan cheese
16 oz mozzarella

Directions

In a medium bowl, mix two containers of fat free ricotta, 2 eggs, 1/2 cup Parmesan cheese, and herbs. Set aside.

Spray an aluminum pan (1/2 steam tray) with cooking spray. Spread 1/2 cup sauce in the bottom. Top with 1 1/2 sheets lasagna (cut one sheet lengthwise).

Layer 1/2 cup sauce, half of the ricotta cheese mixture, 1 1/2 sheets lasagna.

Layer 1/2 cups sauce, 3 Tbsp Parmesan, one cup mozzarella, and 2 sheets lasagna.

Layer 1/2 cups sauce, second half of the ricotta cheese mixture, and 2 sheets lasagna.

Layer 1/2 cups sauce, 3 Tbsp Parmesan, one cup mozzarella, and 2 sheets lasagna.

Layer remaining sauce, remaining Parmesan, and remaining two cups of mozzarella.

Cover with heavy duty foil sprayed with cooking spray.

Place aluminum pan on a cookie sheet, then bake in a 350 degree preheated oven for 80-90 minutes minutes.

Place in steam tray until ready to serve. Cut into 16 pieces and serve with additional sauce.

I do not make this ahead of time because sauce and aluminum do not mix. :)

Nutrition Facts: Makes 16 servings, Serving Size 180.8g, Calories 281, Total Fat 8.8g, Saturated Fat 4.8g, Trans Fat 0.0g, Cholesterol 53mg, Sodium 464mg, Total Carbohydrates 29.2g, Dietary Fiber 1.5g, Sugars 5.0g, Protein 16.0g, Vitamin A 9%, Vitamin C 5%, Calcium 40%, Iron 6%