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Quick Tasty Lasagna


Yield

Makes 8 servings

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.

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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