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Ingredientes
- 1 c. cheese, mozzarella
- 10 ounce corn
- 15 ounce cheese, ricotta
- 1 x Large eggs
- 1 tsp oregano leaves
- 1 tsp salt
- 1/4 tsp pepper, black
- 27 1/2 ounce prego
- 9 x lasagna noodles
- 1 c. water
- 1/2 c. cheese, mozzarella
Direcciones
- Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325. Spray 9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of baking dish with 3/4 c sauce.
- Layer half of noodles and top with half of cheese mix. Repeat and pour remaining sauce over top. Carefully pour water around edges and sprinkle with mozzarella.
- Tightly cover pan with foil and bake 1 hour and 15 min. Let rest 10-15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 395 | |
| Calories from Fat 254 | 64% |
| Total Fat 28.85g | 36% |
| Saturated Fat 17.4g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1221mg | 51% |
| Potassium 407mg | 12% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.11g | 6% |
| Protein 22.11g | 35% |
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