Lasagna with homemade noodles

Ingredients: 
1 Pasta Dough, rolled out flat:Hand Rolling Pasta Dough with or without the spinach
1 1/2 Cup of Joe's Homemade Pasta Sauce1 Cup Part Skim Ricotta Cheese
8 oz Part Skim Mozzarella Cheese
108g Boca Veggie Crumbles 
1 bunch Fresh Flat Leaf Parsley

* Parmesan Cheese 
* Sea Salt
* Garlic Powder
* Olive Oil

Preparation:
Preheat oven to 425 degrees. 

In a large stock pot bring 4 quarts of water to a boil seasoned heavily with sea salt (should taste like the ocean). Cut pasta dough sheets into lengths approximately 8 - 10 inches long (though it does depend on what you will be making the lasagna in). Boil pasta until it floats, remove and place on a wire rack to dry. 

Spray a small skillet lightly with olive oil seasoned with garlic powder. Add Veggie crumbles to the skillet and saute until browned. 

In a bowl, shred mozzarella cheese to desired size. Additionally, finely chop parsley. 

Spray the bottom of an oven ready casserole dish with some olive oil. Layer in a small amount of sauce followed by an initial layer of noodles. You can alternate the ingredients but it is recommended as follows: 

Layer 7	Noodles	Sauce	1/2 of the Mozzarella
Layer 6	Noodles	Sauce	1/3 of the Ricotta
Layer 5	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 4	Noodles	Sauce	1/3 of the Ricotta
Layer 3	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 2	Noodles	Sauce	1/2 of the Mozzarella
Layer 1	Noodles	Sauce	1/3 of the Ricotta

In each layer add as much or as little of the fresh parsley. Top with a small amount of Parmesan cheese and place in oven for approximately 30 - 45 minutes until sauce begins to boil and cheese is melted and bubbling. Place in broiler to finish for approximately 2 minutes. 

Serving
This makes 8 servings, divide the casserole into 8 equal portions. 

Nutrition Information
This is a healthy lasagna recipe since it uses the homemade pasta dough saving on the Weight Watchers Points Plus values for boxed pasta noodles.  Per serving this is approximately 7 WW Points Plus points.