Recipe Details

Summary

Name: Low-Fat Corn Lasagna

Category: Casseroles

Ingredients and Directions

1 cup mozzarella cheese, part-skim, shredded

10 oz corn

15 oz ricotta cheese, nonfat

1 each egg

1 teaspoon oregano leaves

1 teaspoon salt

1/4 teaspoon pepper, black

27 1/2 oz prego sauce

9 each lasagna noodles

1 cup water

1/2 cup cheese, mozzarella, shredded

Preheat oven to 325 degrees. Spray 9x13 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.