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Jackie Windfeldt


1 package lasagna noodles
32 oz. fat-free Ricotta cheese
1/3 cup egg substitute
2 cups pasta sauce
2 green onions
1 medium green pepper
1 ½ cup fat free Parmesan cheese

Layer bottom of a metal baking pan with uncooked pasta noodles. Cook lasagna noodles according to directions on box. Combine ricotta, egg substitute and green onions in a bowl until even mixed. Layer cheese, cooked noodles, sauce and vegetables in pan and top it off with Parmesan. Preheat oven to 350 degrees and bake lasagna for an hour, covered with tin foil, removing foil for the last 15 minutes.

Note: A variety of vegetables will work in the recipe, frozen spinach works especially well. You can also add fat-free mozzarella to your lasagna if you want to.