This is a print preview of "Low Fat Corn Lasagna" recipe.

Low Fat Corn Lasagna Recipe
by Global Cookbook

Low Fat Corn Lasagna
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

Ingredients

  • 1 c. cheese, mozzarella
  • 10 ounce corn
  • 15 ounce cheese, ricotta
  • 1 x Large eggs
  • 1 tsp oregano leaves
  • 1 tsp salt
  • 1/4 tsp pepper, black
  • 27 1/2 ounce prego
  • 9 x lasagna noodles
  • 1 c. water
  • 1/2 c. cheese, mozzarella

Directions

  1. 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.
  2. Layer half of noodles and top with half of cheese mix. Repeat and pour remaining sauce over top. Carefully pour water around edges and sprinkle with mozzarella.
  3. Tightly cover pan with foil and bake 1 hour and 15 min. Let rest 10-15 min before serving.