1 jar (25-26oz) marinara sauce
1 can (14 1/2 oz) diced tomatoes
1 package oven ready lasagna noodles
1 container (15 oz) part-skim rocotta cheese or cottage cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup frozen veggie crumbles or you can use lean ground trukey
Directions
1. In medium bowl, combine marinara sauce and tomatoes with their juice
2. In 13x9 in pan spray with nonstick spray. Spoon 1 cup tomato sauce mixture into bowl and spread around
3. Arrange one layer of noodles on the bottom of the pan
4. Spoon about 3/4 cup sauce over noodles, then top with 1/3 of ricotta (about 1/2 cup) and 1/2 cup shredded cheese. Spread half of spinach over cheese.
5. Next layer repeat first layer but use veggie crumbs or turkey meat instead of spinach.
6. Layer the same but use spinach
7. Put one final layer of noodles
8. Top with shredded cheese
