If you made sauce to go with your meatballs (see my last post), you might find yourself with some extra sauce on your hands. Thus, I provide my mom’s lasagna recipe:
Count out lasagna noodles according to pan size
COOK AND DRAIN noodles
1 15 oz. fat free ricotta cheese
1/4 c grated fat free parmesan cheese
Large bag of shredded fat free mozzarella cheese
Combine ricotta cheese, egg, 2 tablespoons of parmesan cheese and a bit of Italian seasoning in a bowl
Layer as follows 3 times – EXCEPT don’t add the last layer of mozzarella until the last 5 minutes of baking
3. Ricotta mixture
4. Mozzarella cheese
Bake at 375 for 40-45 minutes or until sauce is bubbly and cheese is golden brown.
Let stand about 20 minutes before serving.
Each serving is 4 PointsPlus® if you use Suzy’s sauce recipe in the previous post. If you use another sauce, it’s likely 8 PointsPlus®.