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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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No need to cook the noodles first, and only 240 calories per serving. This is from the book, Quick & Healthy by Brenda J. Ponichtera. I use the recipe as a starting point and change it however the mood strikes. If you don't have or don't like Ricotta, use three cups of cottage cheese, and process 2 cups in the food processor. Ingredients:
4 cups spaghetti sauce (less than 4 g fat per 4 oz) |
2 cups low-fat ricotta cheese |
1 cup low fat cottage cheese |
2 tablespoons dried parsley |
1 teaspoon chopped garlic |
4 ounces grated part-skim mozzarella cheese |
3/4 lb uncooked lasagna noodle |
1/4 cup parmesan cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray a 9-inch by 13-inch pan with non-stick coating.
3. Mix Ricotta cheese, cottage cheese, parsley, and garlic.
4. Pour 1 cup of sauce in bottom of pan.
5. Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
6. Spread 1/2 of the cheese mixture over the noodles.
7. Top with 1/2 of the mozzarella cheese.
8. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
9. Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
10. Sprinkle with Parmesan cheese.
11. Bake, covered tightly with aluminum foil for one hour.
12. (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).
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