I have always loved lasagna. I now make veggie lasagna with a mixture of fresh or frozen cooked veggies, fat free or reduced fat ricotta cheese, reduced fat mozzarella and whole wheat lasagna noodles. I make my own sauce using no salt added diced tomatoes, tomato sauce, tomato paste, water and herbs. The best part is that I have not boiled the lasagna noodles in years. I just layer the uncooked whole wheat noodles with the other ingredients and bake for 50 minutes covered with foil at 350 degrees. Then remove the foil and top with some mozzarella cheese and bake 10 more minutes, cool for about 15 minutes and serve.