Oh Boy. I love doing this.. let me at it. I do this with every single recipe i find.
1 (15-ounce) container whole milk ricotta cheese - part skim or full skim ricotta
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry - I always try and use fresh veggies
1 cup plus 2 tablespoons grated Parmesan - fresh parmesan, therefore you'd need less as the taste is stronger when its fresh.
3 ounces thinly sliced prosciutto, chopped - turkey based prosciutto would be good if they make it..
1 large egg, beaten to blend - egg beaters
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil - if you stir the pasta well, you won't need to add this to the water. I never do and my pasta doesn't stick. You could get away with usuing a teaspoon I bet
12 uncooked lasagna noodles -whole wheat lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces) - soy mozzarella - lower fat and most importantly, lower saturated fat.
More veggies - add some mushroom, zucchini, onions garlic.. this cries out for veggies
Butter the dish - spray with non stick spray.. olive oil best
And that's my take on it.