Let’s see, I boiled about 12 ounces of lasagna noodless (I use whole wheat spinach lasagna I get form my co-op). When it is done, I lie it out on either a piece of plastic wrap sprayed with cooking spray or a piece of wax paper. I sauté about 2-3 cloves of chopped garlic and about a tablespoon of basil (not fresh) in a little bit of olive oil. When the garlic browns a bit I add like one 28 ounce can of Muir Glen Chunky Tomato Sauce and let it simmer for at least 10-20 minutes. Quick and easy gravy for lasagna. I make the filling out of 1 16 ounce container of fat free ricotta cheese, one 10 ounce package of frozen chopped spinach thawed and drained and like 4 egg whites. I also use one cup of fat free shredded mozarella.
I assemble by spreading enough of the gravy on the bottom of 9″ by 13″ baking pan to cover the bottom. I put down a layer of pasta, then the filling, then some mozzarella and gravy. I repeat the process until the last layer is pasta and gravy. I sprinkle about half a cup of grated parmegiano reggiano cheese and cover with aluminum foil and bake at 350 degrees for 30 minutes, remove the foil, bake for another 15 minutes. After you take it out of the oven, let it set for 5-10 minutes.