Post by tom on Feb 9, 2003 13:49:36 GMT -6
Serving Size : 8
30 Ounces ricotta cheese, part skim milk -- 2- 15 oz cartons
1 Package White Corn Kernels, frozen
1/2 Cup Egg Beaters® 99% egg substitute
2 Cups mozzarella cheese, part skim milk
3 Cups Pasta Sauce -- (1 jar - 1 quart) Health Choice
1 Cup Water
Lasagna Noodles
Mix together Ricotta Cheese, corn and egg substitute. Add 2/3 Mozzarella
Cheese.
Combine 1 cup pasta sauce and 1 cup water. Put in bottom of baking dish. Place a layer of (uncooked) lasagna noodles over top. Layer top of noodles with
cheese mixture. Repeat layers, only layer tomato sauce undiluted.
Cover with foil, and bake at 350° for one and one-half hours; remove from oven and let rest for 20 minutes.
Per serving: 250 Calories (kcal); 13g Total Fat; (48% calories from fat); 22g Protein; 11g Carbohydrate; 48mg Cholesterol; 304mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
30 Ounces ricotta cheese, part skim milk -- 2- 15 oz cartons
1 Package White Corn Kernels, frozen
1/2 Cup Egg Beaters® 99% egg substitute
2 Cups mozzarella cheese, part skim milk
3 Cups Pasta Sauce -- (1 jar - 1 quart) Health Choice
1 Cup Water
Lasagna Noodles
Mix together Ricotta Cheese, corn and egg substitute. Add 2/3 Mozzarella
Cheese.
Combine 1 cup pasta sauce and 1 cup water. Put in bottom of baking dish. Place a layer of (uncooked) lasagna noodles over top. Layer top of noodles with
cheese mixture. Repeat layers, only layer tomato sauce undiluted.
Cover with foil, and bake at 350° for one and one-half hours; remove from oven and let rest for 20 minutes.
Per serving: 250 Calories (kcal); 13g Total Fat; (48% calories from fat); 22g Protein; 11g Carbohydrate; 48mg Cholesterol; 304mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates