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1. Quick Lasagna

2. Turkey French Dips

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The newest version (January, 2005) of this title is now called Quick & Healthy Low-fat, Carb Conscious Cooking, 2nd edition. The name has been changed to more accurately reflect the content. Please go to Quick & Healthy Low-fat, Carb Conscious Cooking, 2nd edition to find out more about this title. The revised title contains more than 200 delicious

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Quick & Healthy Recipes and Ideas : For People Who Say They Don't Have Time to Cook Healthy Meals

Authors: Brenda J. Ponichtera

Date: September 1991

ISBN: 0962916005

Publisher: Scaledown Publishing

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You don't precook the noodles in this recipe so it is really fast to assemble. This can be put together the night before and refrigerated without baking. Increase baking time by 15 minutes if it has been refrigerated.

Yield: 12 servings

• 4 cups spaghetti sauce (less than 4 g fat per 4 oz)

• 2 cups low fat Ricotta cheese

• 1 cup low fat cottage cheese

• 2 tablespoon dried parsley

• 1 teaspoon chopped garlic

• 4 ounces grated, part skim mozzarella cheese

• 3/4 lb. uncooked lasagna noodles

• 1/4 cup Parmesan cheese

1. Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with non-stick coating. Mix Ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of sauce in bottom of pan. Arrange 1/3 of the noodles in the pan so that they touch but do not over lap. Spread 1/2 of the cheese mixture over the noodles. Top with 1/2 of the mozzarella cheese. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese. Add another cup of sauce, another layer of noodles, and the remainder of the sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with aluminum foil, for one hour.

One serving: 1/12 recipe
Per serving: 240 calories, 32 grams carbohydrate, 15 grams protein, 6 grams fat
Exchanges: 1 1/2 starch, 2 vegetable, 1 lean meat

More From This Book:

1. Quick Lasagna

2. Turkey French Dips

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