At last! A "diet" for Carb Lovers! Eat pasta, rice, potatoes and bread...guilt free, for the rest of your life!

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Ingredients

2 - 14.5 oz cans of sliced stewed tomatoes in tomato juice, drained

24 oz jar of spaghetti sauce

½ cup of water

2 cups of POLLY-O part skim ricotta cheese

8 oz package of part skim shredded mozzarella cheese

½ cup reduced fat grated parmesan cheese

¼ cup of minced parsley

Directions

In a large pan, add spaghetti sauce and water. Cook about 5 minutes until hot. With a large serving spoon or ladle, spread a thin layer of sauce in a 13X9 baking dish. Layer 3 strips of lasagna over the sauce. Add another layer of sauce over the lasagna.

Add a cup of ricotta cheese by spooning dollops over the layer of sauce. Then smooth the cheese over the sauce and lasagna. Arrange one can of the drained tomatoes over the ricotta. Then sprinkle one third of the mozzarella cheese over the tomatoes.

Sprinkle parsley over the tomatoes. Add three strips of lasagna. Add a layer of sauce over the lasagna. Add a cup of ricotta cheese by spooning dollops over the layer of sauce. Then smooth the cheese over the sauce and lasagna.

Arrange one can of the drained tomatoes over the ricotta. Then sprinkle one third of the mozzarella cheese over the tomatoes. Sprinkle parsley over the tomatoes. Add final layer of lasagna.

Add a layer of sauce over the lasagna. Sprinkle the remaining mozzarella over the sauce. Sprinkle parmesan cheese. Cover with foil and bake for 40 minutes. Uncover and bake an additional 10 minutes or until bubbly.

Let stand 10 at least minutes before serving.