1/4 cup nonfat parmesan cheese, divided
1 egg
28 oz. low-fat spaghetti sauce, divided
1/2 pkg. (9) lasagna noodles, divided
2 1/2 cups part skim milk mozzarella cheese, divided and shredded
Heat oven to 375F.
In a large bowl, combine the ricotta, 2 tbsp. of the parmesan cheese and the egg. In a 9x13 baking dish, spread 3/4 cup of the sauce. Top with 3 noodles, then 1/2 of the ricotta mixture and 1 cup of the mozzarella cheese. Repeat all the layers then top with the remaining noodles and sauce. Sprinkle with the remaining mozzarella and parmesan cheese.
Cover with foil and bake for 10 minutes or until the noodles are tender.
Yield: 8 servings - 5 points each
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