Makes 8 servings
|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.
- 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.
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||23 %|
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