LOW FAT CORN LASAGNA
Low Fat Corn Lasagna
- 1 c Cheese, mozzarella, part skim
- 10 oz Corn
- 15 oz ricotta cheese, nonfat or low fat
- 1 eggs
- 1 ts oregano leaves
- 1 ts salt
- 1/4 ts pepper, black
- 27 1/2 oz Prego
- 9 Lasagna noodles
- 1 c water
- 1/2 c Cheese, mozzarella, part skim
Preheat oven to 325.
Spray 9x13" baking dish with nonstick vegetable oil.
In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt and pepper.
Line bottom of baking dish with 3/4 cup sauce.
Layer half of noodles and top with half of cheese mixture.
Repeat and pour remaining sauce over top.
Carefully pour water around edges and sprinkle with mozzarella.
Tightly cover pan with foil and bake 1 hour and 15 minutes.
Let rest 10-15 minutes before serving.