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:
- 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
