A speedy way to make lasagna; it looks very elegant when served. This is a heart-friendly recipe that tastes great! 8 lasagna noodles
3 cups fat free ricotta cheese
2 Tbsp grated parmesan cheese
½ tsp garlic powder
½ tsp dried oregano
2 cup no salt added tomato sauce
1 cup no salt added tomatoes
2 tsp Italian seasoning
1 tsp garlic powder
2 Tbsp shredded low-fat mozzarella cheese
Preheat oven to 350 degrees. Cook lasagna noodles according to package directions, omit salt. Drain in colander and rinse with cold water.
Filling: Combine ricotta, parmesan 1/2 tsp garlic powder and 1/2 tsp oregano in mediul11-sizedl11ixing bowl.
Sauce: Combine tomato sauce, tomatoes, 2 tsp Italian seasoning and 1 tsp garlic powder in sauce pan. Bring to a boil, stir well and remove from heat. Spoon half the sauce into a bake-proof casserole dish.
Assembly: Lay noodles vertically on a clean counter or cutting board. Spread ricotta filling on each noo dle, dividing the mixture evenly among all six noo dles. Roll the noodles up and place seam side down in the casserole dish. Place the other half of pasta sauce over the top of all the noodles. DO NOT TOP WITH CHEESE YET. Cover the dish and bake for 30 minutes. Top with low-fat cheese and serve hot.
Yield: 4 servings.
Each serving:
Nutrient Analysis:
361 calories
3 g fat
1 g saturated fat
19 mg cholesterol
477 mg sodium
47 g carbohydrate
3 g fiber
17 g sugars
35 g protein.