Wednesday, November 30, 2005

Lowfat Vegetarian Lasagna

Becky’s Low-fat Vegetarian Lasagna

8 oz Wheat Lasagna cooked
2 cups (16 oz) of Becky’s Home made spaghetti sauce (without the ground turkey)
3 cups (24 oz) low fat Ricotta Cheese
3 cups (24 oz) low fat mozzarella cheese
2 eggs
1 tbps. light salt and pepper

     Cook the lasagna according to box directions. Pre-heat the oven at 350°. In a bowl mix ricotta cheese, eggs, salt and pepper, and mozzarella cheese. In large lasagna pan, arrange the first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagna together when cutting for servings). Then, add a layer of the cooked sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), then the sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 35 to 40 minutes, or till cheese is bubbly.

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