#132: Quick Lasagna

Why do I love freezer cooking and having meals prepared in the freezer for when we need it?  Because we were supposed to go to Auntie Mar's house for xmas eve and was unable to because of the weather.  So after we drove 10 miles and then turned around, I came home and needed to make something semi-special for Christmas eve dinner, and THIS was sitting in the freezer.  Thank goodness...dinner was ready and I just needed to pop it in the oven.

Although we like our lasagna with a little ground beef in it, this still was quite a yummy cheesy lasagna.  I would make this again! 


Apparently this recipe is from Richard Simmons.  Don't know why, but that makes me laugh.  : ) 


30 ounces nonfat ricotta cheese
1/4 cup nonfat parmesan cheese -- divided
1 large egg
28 ounces low-fat spaghetti sauce -- divided
1/2 package lasagna noodles -- divided
2 1/2 cups part skim milk mozzarella cheese -- divided, shredded


Heat the oven to 375 º.  In a large bowl, combine the ricotta, 2 tablespoon of the parmesan cheese and the egg.  In a 13 x 9" baking dish, spread 3/4 cup of the sauce. Top with 3 noodles, then 1/2 of the ricotta mixture and 1 cup of the mozzarella cheese.  Repeat all the layers (sauce, noodles, ricotta mixture, mozzarella), then top with the remaining noodles and sauce.  Sprinkle with the remaining mozzarella and parmesan cheese.


Cover with foil and bake for 10 minutes longer, until the noodles are tender. Let stand for 10 minutes before serving.

This claims to be "5 Points Per Serving"