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I just tried this for the first time last night and the whole family loved it, despite their skepticism about corn in lasagna! And it came together in about five minutes. I did use more sauce than it called for but that's just a matter of personal preference.


  • 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.

Categories: Low Fat  Misc. One Dish 
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