YIELD Makes 8 servings
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INGREDIENTS

1 cup low-fat ricotta cheese
1 cup nonfat cottage cheese
1/4 cup Parmesan cheese
1/4 cup egg substitute
1/4 cup chopped fresh parsley
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
Dash of nutmeg
Nonstick cooking spray
2‑1/4 cups low-sodium tomato sauce, divided
12 ready-to-use lasagna noodles, or 24 wonton wrappers*
2 ounces shredded lowfat mozzarella cheese
4 tablespoons Parmesan cheese, divided
Wonton wrappers are thin rice noodles, about 3-1/2 inches square, in packages of about 60 wrappers. They are often found in ethnic food sections or Asian supermarkets.

PREPARATION:

  1. Preheat oven to 375°F. In large bowl, mix ricotta, cottage cheese, 2 tablespoons Parmesan cheese and egg substitute. Add parsley, salt, pepper and nutmeg; blend. Spray 13X9-inch baking pan with cooking spray and dot sparingly with 1/4 cup tomato sauce.
  2. Place 4 noodles or 6 wrappers to cover bottom of the pan. Do not overlap noodles. Spread 1/2 of ricotta mixture over the wrappers, then add 3/4 cup tomato sauce and 1/2 of the mozzarella. Repeat with another layer of wrappers, ricotta and mozzarella, finishing with a layer of noodles. Top with remaining sauce and sprinkle 2 tablespoons Parmesan cheese over sauce.
  3. Bake 35 minutes or until hot and bubbly. Remove from oven and allow lasagna to cool 10 minutes.
This recipe appears in: Italian
NUTRITIONAL INFORMATION:
Sodium 310 mg
Protein 22 g
Fiber 3 g
Carbohydrate 38 g
Cholesterol 22 mg
Saturated Fat 3 g
Total Fat 8 g
Calories from Fat 23 %
Calories 330
DIETARY EXCHANGE:
Meat 2
Starch 2-1/2
Fat 1

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