| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Casseroles, Vegetarian, Low-fat |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cheese, mozzarella |
| 10 |
oz |
Corn |
| 15 |
oz |
Cheese, ricotta |
| 1 |
|
Eggs |
| 1 |
ts |
Oregano leaves |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”