Low Fat Cheese Lasagna

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 egg

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

1. Sauce

2. Noodles

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®.

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This entry was published on July 13, 2012 at 8:16 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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