Servings per Recipe
12.00
Nutrition Facts
Calories
: 250
Fat
: 8
g
Sodium
: 240
mg
Total Carbohydrates
: 31
g
Fiber
: 3
g
Protein
: 16
g
Ingredients
2 cup low-fat ricotta cheese
1 cup low-fat cottage cheese
2 tablespoon dried parsley
1 teaspoon minced garlic
4 cup spaghetti sauce
3/4 lb. lasagna noodles, uncooked
4 ounces part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese
Preparation
Preheat oven to 350 degrees.
Wash hands with soap and water.
Spray a 9x13 inch baking dish with non-stick cooking spray.
In a medium bowl, mix together ricotta cheese, cottage cheese, parsley, and garlic.
Pour 1 cup of spaghetti sauce in bottom of pan.
Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
Spread 1/2 of the cheese mixture over the noodles.
Top with 1/2 of the mozzarella cheese.
Top this with 1 cup of spaghetti sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
Add another cup of spaghetti sauce another layer of noodles, and the remainder of the spaghetti sauce.
Top with parmesan cheese.
Bake, covered tightly with aluminum foil, for one hour.