Low-fat Corn Lasagnalow-fat, vegetarian, casseroles ----DALLAS MORNING NEWS---- 1 cup cheese, mozzarella 10 oz corn 15 oz cheese, ricotta 1 eggs 1 teaspoon oregano leaves 1 teaspoon salt 1/4 teaspoon pepper, black 27 1/2 oz prego 9 lasagna noodles 1 cup water 1/2 cup cheese, mozzarella Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325. Spray 9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of noodles and top with half of cheese mixture. Repeat and pour remaining sauce over top. Carefully pour water around edges and sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour and 15 minutes. Let rest 10-15 minutes before serving. Sylvia's comments: I made this even lower fat: skipped the egg and the ricotta and only used 1 c cheese. Big hit with the family, and it stayed good in the fridge almost a week before I got around to baking it. Per serving: 249 cal, 5 g fat, 18 mg chol, 756 mg sodium, 18% calories from fat. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 |
