| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Casseroles, Low-fat, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cheese, mozzarella |
| 10 |
oz |
Corn |
| 15 |
oz |
Cheese, ricotta |
| 1 |
|
Eggs |
| 1 |
t |
Oregano leaves |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper, black |
| 27 1/2 |
oz |
Prego |
| 9 |
|
Lasagna noodles |
| 1 |
c |
Water |
| 1/2 |
c |
Cheese, mozzarella |
INSTRUCTIONS
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.
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