12 Pieces Lasagne, uncooked
3 cup Low-fat, chunky vegetable spaghetti sauce
1 1/2 cup Water
1 Container part-skim ricotta cheese, (15 oz.)
1/2 cup Egg substitute
1/2 cup Grated part-skim mozzarella cheese, divided
1/4 tsp Black pepper
1 cup Packed fresh basil
1/4 cup Grated Parmesan cheese
2 Cloves garlic
1/4 cup Fat-free Italian salad dressing
Vegetable oil cooking spray
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In a medium bowl, stir together the spaghetti sauce and water. Combine ricotta cheese, egg substitute, 1/4 cup of the mozzarella cheese and pepper in a bowl. In a food processor or blender, add basil, Parmesan cheese and garlic; process until smooth. Add Italian dressing; process until blended. Fold basil mixture (pesto) into ricotta mixture.
Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagne over ricotta, and top with another cup of the sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.
Preheat oven to 350º F. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
Each serving provides: 255 Calories; 14.1 g Protein; 30.7 g Carbohydrates; 8.9 g Fat; 18.3 mg Cholesterol; 504 mg Sodium. Calories from Fat: 31%
This lasagne is especially quick, because you don't need to cook the lasagne before assembling! Serves 10 Posted to recipelu-digest Volume 01 Number 450 by Bunny <layla696@ix.netcom.com> on Jan 4, 1998
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