Slimmed Down Lasagne
1 16-ounce package lasagne – uncooked
2 cups part-skim Ricotta
2 cups lowfat cottage cheese (1 lb.)
2 cups shredded part-skim Mozzarella cheese (8 oz.) – divided
egg substitute equivalent
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 27 1/2-ounce jar RagÃº Light Pasta Sauce ? Garden Harvest
4 tablespoons grated Parmesan cheese
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 375 degrees F.
In large bowl, stir together Ricotta cheese, 1 1/2 cups Mozzarella cheese, egg, parsley and garlic powder.
In 13 Ã— 9 Ã— 2-inch baking dish, spread 1/4 cup sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; sprinkle with 1 tablespoon Parmesan cheese. Spread 2/3 cup sauce evenly over cheese layer.
Repeat layers TWICE, beginning and ending with pasta. Spread remaining sauce over pasta; sprinkle with remaining Mozzarella and Parmesan cheese. Cover with foil.
Bake 50 minutes, or until hot and bubbly. Let stand 10 minutes before cutting.
Makes 12 servings (each piece about 3 Ã— 3 1/2 inches)