| 2 c | Shredded low-fat mozarella cheese |
| 1-2 c | Low-fat ricotta cheese |
| 4 c | Your favorite pasta sauce |
| 1 lb | Dry, uncooked pasta noodles |
| | Cooking spray |
Preheat oven to 350 deg (F).
In a mixing bowl, combine the cheeses.
Spray a 9"x13" casserole dish lightly with cooking spray. Smear a little (1/8-1/4 C) of the pasta sauce in the bottom, then layer some of the dry noodles in a single layer across. Pour 1/3 of the remaining pasta sauce on top, then top with 1/3 of the cheese mixture. Add another layer of noodles, and repeat until all of the noodles and sauce are gone (the last, top, layer should be cheese!).
Cover tightly with aluminum foil, and bake for 45 min - 1 hour until the noodles are soft and the cheese and sauce are hot and bubbly.
For added flair, try mixing two different types of pasta sauce (Tomato and Basil + Roasted Garlic; Roasted Garlic + Mushroom and Olive...).
This recipe is pretty high in saturated fat and cholesterol, so balance it out with a nice big salad and some whole wheat garlic bread.