Low-Fat Corn Lasagna Recipe

Low-Fat Corn Lasagna Recipe

Ingredients:

1 & 1/2 c of part-skimmed Mozzarella cheese
15 ounces of non-fat Ricotta cheese
1 tsp dried leaves of oregano
1/4 tsp of black pepper
9 sheets of lasagna noodles
10 ounces of corn
1 large egg
1 tsp of salt
27 & 1/2 ounces of prego
1 c of water

Instructions:

Have the oven preheated to three hundred twenty-five degrees Fahrenheit. Prepare a 9×13-inch bake dish then spray w/ vegetable cooking spray.
Combine the corn, mozzarella , egg, ricotta, salt, oregano & pepper in medium bowl. Line the bake dish’s bottom w/ 3/4 cup of the sauce.

You layer one-half of the lasagna sheets then top w/ one-half of the cheese mix. Repeat layers ending w/ sauce. Slowly pour the water to surround the edges then sprinkle w/ mozzarella.

Have pan covered w/ foil then baked lasagna for 1 & 1/4 hours. Allow to rest for 10-15 mins prior to serving.

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