Lasagna with Tomatoes-Ricotta-Mozzarella and Parmesan

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Category : Pastas/Risottos

Recipe : Lasagna with Tomatoes-Ricotta-Mozzarella and Parmesan

One of the most popular of Italian foods, lasagna is an indispensable part of any
festive meal. Make a double recipe and freeze one for your next special occasion.
Sauteed Broccoli with Garlic and Lemon or a crunchy salad is a natural side dish.

Makes 8 servings

1 cup part-skim ricotta cheese
1 1/2 ounces Parmesan cheese, grated
1 egg white
Freshly ground black pepper, to taste
9 ounces lasagna noodles (about 9 noodles)
2 cups tomato Sauce
3 ounces skim-milk mozzarella cheese, shredded

In a small bowl, combine the ricotta and Parmesan cheeses, egg white and pepper;
set aside.
Spray two 24" sheets of wax paper on one side with nonstick cooking spray.
In a large pot of boiling water, cook the lasagna noodles according to package
directions. Drain and separate noodles; arrange in a single layer between the wax
paper sheets.
Preheat the oven to 400o F. Spray a 13 x 9" baking dish with nonstick cooking
spray.
Spread 1/2 cup of Tomato Sauce evenly over the bottom of the prepared dish,
then add 3 lasagna noodles in a single layer, trimming the noodles as needed to fit
the dish; reserve the trimmings for the next layer. Spread one third the ricotta
mixture evenly over the noodles; drizzle with 1/2 cup of the Tomato Sauce and
sprinkle with one third of the mozzarella and Parmesan cheeses. Add 3 more
lasagna noodles and repeat the layers, ending with the Parmesan.
Cover with foil and bake 25 minutes; uncover and bake about 10 minutes more,
until bubbling and slightly crispy on top. Let stand 5 minutes before cutting into 8
equal portions.

SERVING ( 1/8 OF THE CASSEROLE) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/4
Proteins, 1 1/2 Breads, 5 Optional Calories.

PER SERVING: 237 Calories, 7 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 299
mg Sodium, 29 g Total Carbohydrate, 2 g Dietary Fiber, 14 g Protein, 242 mg Calcium