1 c cheese, mozzarella
10 oz corn
15 oz cheese, ricotta
1 eggs
1 ts oregano leaves
1 ts salt
1/4 ts pepper, black
27 1/2 oz prego
9 lasagna noodles
1 c water
1/2 c cheese, mozzarella
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 mixture. 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 minutes. Let rest 10-15 minutes before serving.
