LASAGNA
Goes Great with Caesar Salad & garlic bread
Serves 12

1 32 ounce container
Giant Part-Skim Ricotta cheese
2 Giant large eggs
2 13 ounce containers Giant Marinara Sauce
1/2 tsp. ground black pepper
1 package Gian Fresh Lasagna Noodles
8 ounce sliced Mozzarella Cheese from the deli service case
1/4 cup Pecorino Romano cheese grated

Preheat oven to 350 degrees. In a mixing bowl combine ricotta cheese, black pepper and eggs. Blend with a spoon until combined. Using a 13 X 9 inch baking dish spread 1 cup of the Marinara Sauce into the bottom of the pan. Layer 2.5 sheets of lasagna noodles into pan covering bottom of pan. Portion 1/2 of the ricotta mix over the noodles and spread evenly. Top ricotta mix with 1/2 the mozzarella cheese layering evenly. Place remaining lasagna noodles over the noodles and spread evenly. Sprinkle 1/4 cup of Pecorino Romano Cheese over the sauce. Cover lasagna with foil and bake for 40 minutes, remove foil and bake an additional 15 minutes. Remove from oven and let sit for 5 - 10 minutes prior to serving.
Kick-It-Up-A-Notch
Brown 1lb of ground turkey with 6oz of Italian sausage, drain and add to sauce.
Lightly saute' 2 cups of your favorite vegetables in olive oil and season with salt and pepper and fold into the ricotta mix.

Nutrition Information Per Serving:
355 calories, 14 g total fat, 10 g saturated fat, 100 mg cholesterol, 26 g carbohydrate, 2 g fiber, 25 g protein, 590 mg sodium