Quick Tasty Lasagna
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 |
PREPARATION:
- 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.
- 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.
- 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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