Recipe: Lasagne from Dom DeLuise's other cookbook, Eat This Too!

Katherine, this is from a low-fat Dom DeLuise cookbook called, Eat This Too! It Will Also Make You Feel Better. While the first one I posted called for baking a lasagne made cold for 1 1/2 hours at 350, this one calls for 45 minutes at 325. I re-checked and that is how the recipes read.

Lasagne

One lasagne pan, assemble cold, no mess-perfect!

1 pound lasagne noodles
2 quarts marinara sauce (or sauce of your choice)
2 pounds lowfat ricotta cheese
1 pound lofat mozzarella cheese, thinly sliced or grated
1 cup grated Parmesan cheese
6-8 mushrooms, thinly sliced

Do not cook lasagne noodles. Assemble everything cold.

Using a baking dish, cover the bottom with sauce and line with a layer of lasagne. Dot with spoonfuls of ricotta, slices of mozzarella and grated Parmesan cheese. Cover with a layer of sauce. Top this layer with sliced mushrooms. Repeat with another layer of lasagne and cheeses until dish is almost filled. Top with sauce and a sprinkling of grated cheese. (I dip my cold lasagne noodles in my cold pasta sauce just before I make the layers.)

Cover and bake at 325 degrees F. for about 45 minutes. Lasagne is done when a knife goes straight down to the bottom of the pan easily. Remove from oven and allow to sit 20 minutes before serving. Serve with additional sauce.

Servings: 6-8

Optional: You can add spinach, sliced meatballs or sliced cooked sausage to one of the layers of the lasagne.