No Meat Lasagna

Weight Watchers--4 Points per serving

2 tablespoons olive oil

2 medium onions--chopped

2 cloves garlic--minced

28 ounces tomato sauce

2 teaspoons oregano--chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 package lasagna noodles

1 cup fat free mozzarella cheese

1/2 cup grated parmesan cheese

1 cup fat-free ricotta cheese

In medium saucepan over medium heat, warm the olive oil Add the onions and garlic and sauté for 5 minutes or until onions are soft. Add the tomatoes and their juice, the tomato sauce, oregano, salt and pepper. Bring the mixture to a simmer.  Reduce heat to medium low and simmer, uncovered for 35 minutes, stirring often.  Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook, stirring occasionally, until just tender, according to the package directions. Drain, rinse under cold water, and drain again. Lightly oil a baking sheet and spread the noodles out on it. Set aside.  In a medium bowl, toss together the mozzarella and parmesan. Set aside.  Preheat oven to 350º, lightly spray 11 x 7 inch baking sheet with cooking spray.  Spoon some of sauce into bottom of prepared baking dish. Make layers of noodles, trimming to fit the dish, ricotta, sauce and grated cheeses, starting with a third of each. Top the lasagna with a thin film of sauce and remaining grated cheese.   Bake for 35 minutes or until bubbling. Let stand 10 minutes before cutting.