Recipe by GinnyP
No need to cook the noodles first, and only 240 calories per serving. This is from the book, "Quick & Healthy" by Brenda J. Ponichtera. I use the recipe as a starting point and change it however the mood strikes. If you don't have or don't like Ricotta, use three cups of cottage cheese, and process 2 cups in the food processor.
Top Review by canarygirl
I had a craving for lasagne, but was not up for the task of my 3 hour version. I'm so glad to have tried this G! It's sooo easy! And GOOD! I dressed up the sauce a bit, with extra seasonings...I think it would be great with chopped peppers and onions, and maybe a meat sauce. The prep for this was just too easy, I had my lasagne in the oven in about 15 minutes! I uncovered the pan for the last 15 minutes and upped the heat a bit to brown the top. YUM! Thanks G! :)
- 4 cups spaghetti sauce (less than 4 g fat per 4 oz)
- 2 cups low-fat ricotta cheese
- 1 cup low fat cottage cheese
- 2 tablespoons dried parsley
- 1 teaspoon chopped garlic
- 4 ounces grated part-skim mozzarella cheese
- 3⁄4 lb uncooked lasagna noodle
- 1⁄4 cup parmesan cheese
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Spray a 9-inch by 13-inch pan with non-stick coating.
- Mix Ricotta cheese, cottage cheese, parsley, and garlic.
- Pour 1 cup of sauce in bottom of pan.
- Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
- Spread 1/2 of the cheese mixture over the noodles.
- Top with 1/2 of the mozzarella cheese.
- Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
- Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
- Sprinkle with Parmesan cheese.
- Bake, covered tightly with aluminum foil for one hour.
- (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).