Cindy’s Heart Healthier Lasagna with No-Cook Noodles
From Cindy's Kitchen - RMI©
Yield: 12 servings Preheat oven to 350˚
Step 1. Ingredients for Layers of pasta, sauce, and cheese:
1 box oven-ready lasagna noodles (9 oz - you will not use entire box)*
2 jars Classico or Healthy Choice tomato-basil or roasted garlic pasta sauce -
you will use about 1-11/2 jars (save the rest for "pizza" eggplant slices)
2 cups reduced-fat mozzarella, shredded
4 Tbsp. parmesan cheese, grated
Step 2. Meat Mixture (Combine ingredients below in food processor - set aside):
2 low-fat chicken sausages (such as Al Fresco jalapeno), or Boca veggie links, skin removed and crumbled
1 cup soy crumbles (Morning Star Farms or Boca - in frozen food section)*
1 Tbsp minced dehydrated onion
Step 3. Ricotta Sauce - blend together until smooth (blender or food processor) the following ingredients and set aside:
3 cups fat-free ricotta cheese (or 11/2 cups part skim milk plus 1-11/2 cups fat-free cottage cheese)
4 egg whites (or equivalent to 2 whole eggs if using vegan egg substitute)
¼ cup grated parmesan cheese
¼ cup chopped parsley
¼ teaspoon ground black pepper
- Lightly coat a 9" x 13" pan with cooking spray.
- Spread 1 cup of pasta sauce in bottom of pan.
- Layer 3 noodles, 1/3 of ricotta sauce, 1/2 meat mixture, 1 cup mozzarella, 1 cup sauce.
- Layer 3 noodles, 1/3 of ricotta sauce, 2 Tbsp parmesan cheese, 11/2 cups of pasta sauce
- Layer 3 noodles, remainder of ricotta sauce, other half of meat mixture, 11/2 cups of pasta sauce, 1 cup of mozzarella, 2 Tbsp parmesan cheese,
- Place pan in larger pan to catch spills. Bake (covered with tented foil sprayed on underside with non-stick spray) at 375˚ for 50-60 minutes.
*For gluten-free diets, substitute 2 zucchini sliced lengthwise into thin strips for noodles; also substitute 2 additional low-fat chicken sausages for the soy crumbles. This will reduce Total Calories to less than 200 per serving.
