Low-fat Meatless Lasagna

(©1999 E. Carpenter)

1 lg can Progresso whole tomatoes with basil, with juice, tomatoes cut in small slices
1 lg can Progresso crushed tomatoes
3 Tbsp olive oil
1 tsp dried oregano
1 Tbsp dried basil
1 tsp salt
cup grated Parmesan cheese

Mix all ingredients. (That's it, no cooking yet.)

12 lasagna noodles
24oz (3 cups) Breakstone small curd cottage cheese (do not substitute!)
8 oz part-skim mozzarella
1 cups grated Parmesan
2 egg whites
1/4 cup chopped fresh parsley
1 recipe sauce, above

Boil lasagna noodles in large pot according to recipe on box. Rinse in cold water and drain
Combine cheeses, eggs and parsley.
Thinly spread a layer of sauce in the bottom of a 13x9x2" non-metal baking pan.
Lightly pat dry three noodles and line pan over sauce.
Dot with 1/3 cheese mixture, then a small amount of sauce.
Repeat twice more, pressing down noodles to pack firmly each time.
Top with last 3 noodles and all remaining sauce, tucking in corners of noodles to keep covered.
Bake 30 minutes at 350F. If made ahead, cook 15 minutes covered and then 30 minutes uncovered.
Let stand 15 minutes before cutting.




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