Servings: 12 servings (6 ounces or ¾ cup each)
1-10 oz. package of lasagna noodles
32 oz. fat-free Ricotta cheese
(32 oz. fat-free cottage cheese may be substituted, but must be drained)
1/3 cup of egg beaters, or egg whites
3 green onions, diced
2 cups of pre-made, pasta sauce
1 medium yellow/red/green pepper, chopped
1-10 oz. bag frozen spinach, thawed
2 cups fat-free mozzarella cheese
½ cup fat-free parmesan cheese
Pre-heat oven to 350° F.
Cook lasagna noodles according to the instructions printed on packaging until noodles are firm. Mix together ricotta cheese, egg substitute and diced onions in a medium bowl. Layer cooked noodles, ricotta mixture and sauce, adding vegetables ½ of the mozzarella in periodically, into a 12 x 14 inch baking pan. Top layers with remaining mozzarella and Parmesan cheese.
Cover pan with tin foil and bake lasagna for 1 hour. (Remove foil for the last 15 minutes so that top layer is slightly browned.)
0.6 g fat
12 g protein