Rachel's Special Occasion Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can make this dish ahead-just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal. Ingredients:
1 (8-ounce) package uncooked lasagna noodles (about 9 noodles) |
1 1/3 cups (6 ounces) fat-free cottage cheese |
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened |
2/3 cup (6 ounces) part-skim ricotta cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons minced fresh chives |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
2 large egg whites, lightly beaten |
1 large egg, lightly beaten |
1 (26-ounce) jar fat-free pasta sauce, divided |
cooking spray |
1/4 cup (1 ounce) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. Cook noodles according to package directions, omitting salt and fat.
3. Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).
4. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.
5. Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.
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