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Quick & Tasty Lasagna
Yield: Makes 8 servings
Ingredients:
1cup low-fat ricotta cheese
1cup nonfat cottage cheese
1/4cup Parmesan cheese
1/4cup egg substitute
1/4cup chopped fresh parsley
1/8teaspoon salt (optional)
1/8teaspoon black pepper
Dash of nutmeg
Nonstick cooking spray
2-1/4cups low-sodium tomato sauce, divided
12ready-to-use lasagna noodles, or 24 wonton wrappers*
2ounces shredded lowfat mozzarella cheese
4tablespoons Parmesan cheese, divided
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:
Serving Size:
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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