Vegetable Lasagna - cooking recipe

Ingredients

1 box lasagna noodles (do not cook)
2 (13 or 16 oz.) Classico spicy red pepper sauce (or your favorite sauce)
2 (16 oz.) cans tomato sauce
1 to 2 (10 oz.) boxes chopped spinach, thawed, drained and mixed with sauce
1 c. water
sun-dried tomatoes to taste (either in oil, drained or dry)
32 oz. fat-free Ricotta
2 lb. shredded Mozzarella

Preparation

Mix sauces, water, spinach and tomatoes.
Layer sauce, noodles and cheese.
Let set in refrigerator overnight.
Bake at 350\u00b0 for 45 minutes.
Use a 9 x 13-inch pan.
Top with Parmesan cheese. Serves 8.