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| Home -> [Casseroles, Cereals, Corn, Italian, Low-fat, Pastas & Noodles, Vegetables, Vegetarian, Western European] -> [Low-fat corn lasagna Recipe] |
Low-fat corn lasagna
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Casseroles, Cereals, Corn, Italian, Low-fat, Pastas & Noodles, Vegetables, Vegetarian, Western European |
Rating: |
0 |
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Ingredients:
| 1
| cup | Cheese, mozzarella | | 10
| oz | Corn | | 15
| oz | Cheese, ricotta | | 1
| | Eggs | | 1
| tsp | Oregano leaves | | 1
| tsp | Salt | | 1/4
| tsp | Pepper, black | | 27 1/4
| oz | Prego | | 9
| | Lasagna noodles | | 1
| cup | Water | | 1/2
| cup | Cheese, mozzarella |
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Procedures:
| 1 | Use part-skim mozzarella and nonfat ricotta. | | 2 | Preheat oven to 32Spray 9"x13" baking dish with nonstick vegetable spray. | | 3 | In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. | | 4 | Line bottom of baking dish with ?c sauce. | | 5 | Layer half of noodles and top with half of cheese mixture. | | 6 | Repeat and pour remaining sauce over top. | | 7 | Carefully pour water around edges and sprinkle with mozzarella. | | 8 | Tightly cover pan with foil and bake 1 hour and 15 minutes. | | 9 | Let rest 10-15 minutes before serving. |
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