Ingredients
12 Lasagna noodles uncooked
3 cups low-fat chunky vegetable spaghetti sauce
1 1/2 cups of water
1 container Part Skim Ricotta
1/2 cup of egg substitute
1/2 cup of grated part-skim Mozzarella cheese divided
1/4 teaspoon of black pepper
1 cup of packed fresh basil
1/4 cup of grated Parmesan cheese
2 cloves garlic
1/4 cup of fat-free Italian salad dressing
Cooking Spray
Instructions
Combine all of the ingredients except the sauce, the noodles and the mozarella.
Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another cup of the sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.
Preheat oven to 350ºF. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining Mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
(from the National Pasta Association)
Calories | 242.2 | |
Total Fat | 5.9 g | |
Saturated Fat | 3.4 g | |
Polyunsaturated Fat | 0.1 g | |
Monounsaturated Fat | 1.2 g | |
Cholesterol | 19.7 mg | |
Sodium | 552.7 mg | |
Potassium | 114.8 mg | |
Total Carbohydrate | 32.3 g | |
Dietary Fiber | 2.9 g | |
Sugars | 8.1 g | |
Protein | 13.4 g |
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