Instructions: Makes 10 servings. LACTO

This lasagna is as quick as it gets because it uses bottled sauce, frozen spinach and pre-grated mozzarella cheese.

Preheat oven to 375 degrees. Lightly oil bottom and sides of 9- by 14- by 2-inch deep baking dish.

In medium bowl, mix marinara sauce with water or vegetable broth. Spoon just enough sauce into dish, tilting sides, to cover bottom.

Using small spatula, spread four uncooked lasagna noodles with one-third of the ricotta, lay noodles lengthwise, side by side, ends even, in center of baking dish. Sprinkle with 1 teaspoon basil. Top with freshly ground black pepper to taste.

Using forks, separate and loosen spinach. Top noodle-ricotta layer with one-third of the spinach. Top spinach with one-fourth of the sauce. Top sauce with one-fourth of the mozzarella.

Repeat with two more layers of noodle-ricotta, spinach, sauce and cheese. End with layer of noodles. Spread remaining sauce completely to edges and sprinkle with remaining mozzarella.

Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal.

Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard.

Using bulb baster or spoon, baste top of lasagna with sauce from both ends.

Bake an additional 20 to 30 minutes.

Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp serrated knife and cutting twice to ensure easy-to-serve pieces.

Makes 10
servings.

Variation: For dairy-free lasagna, substitute mozzarella-style soy cheese for dairy cheese and reduced-fat Japanese-style firm silken tofu pureed in blender or food processor for ricotta.

Helpful hint: Hold each strip of lasagna in one hand and spread ricotta or tofu with small spatula. Then place in pan. It is easier to spread uncooked noodles this way rather than placing in pan first.

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