Pasta: 4 pt. No Meat Lasagna
Source of Recipe
Recipes OnLine www.angelfire.com/journal/wwrecipes
List of Ingredients
2 tablespoons olive oil
2 medium onions -- chopped
2 cloves garlic -- minced
28 ounces tomatoes
8 ounces tomato sauce
2 teaspoons oregano -- chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 package lasagna noodles
1 cup fat free mozzarella cheese
1/2 cup grated parmesan cheese
1 cup fat-free ricotta cheeseRecipe
1-In medium saucepan over medium heat, warm the olive oil Add the onions and garlic and sautŽ for 5 minutes or until onions are soft. Add the tomatoes and their juice, the tomato sauce, oregano, salt and pepper. Bring the mixture to a simmer. Reduce heat to medium low and simmer, uncovered for 35 minutes, stirring often.
2- Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook, stirring occasionally, until just tender, according to the package directions. Drain, rinse under cold water, and drain again. Lightly oil a baking sheet and spread the noodles out on it. Set aside.
3- In a medium bowl, toss together the mozzarella and parmesan. Set aside.
4- Preheat oven to 350¼, lightly spray 11 x 7 inch baking sheet with cooking spray.
5- Spoon some of sauce into bottom of prepared baking dish. Make layers of noodles, trimming to fit the dish, ricotta, sauce and grated cheeses, starting with a third of each. Top the lasagna with a thin film of sauce and remaining grated cheese.
6- Bake for 35 minutes or until bubbling. Let stand 10 minutes before cutting.
Serves 8. "4 Points Per Serving"
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Per serving: 175 Calories (kcal); 5g Total Fat; (27% calories from fat); 14g Protein; 19g Carbohydrate; 11mg Cholesterol; 579mg Sodium
Food Exchanges: 1/2 Grain Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
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