Rachel's Special Occasion Lasagna

You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.

Yield: 8 servings

Ingredients

• 1  (8-ounce) package uncooked lasagna noodles (about 9 noodles)
• 1 1/3  cups  (6 ounces) fat-free cottage cheese
• 3/4  cup  (6 ounces) 1/3-less-fat cream cheese, softened
• 2/3  cup  (6 ounces) part-skim ricotta cheese
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 2  tablespoons  minced fresh chives
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  salt
• 1/2  teaspoon  dry mustard
• 1/2  teaspoon  freshly ground black pepper
• 4  garlic cloves, minced
• 2  large egg whites, lightly beaten
• 1  large egg, lightly beaten
• 1  (26-ounce) jar fat-free pasta sauce, divided
• Cooking spray
• 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 350°.

Cook noodles according to package directions, omitting salt and fat.

Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.

Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.

Nutritional Information

Calories:

284 (28% from fat)

Fat:

8.8g (sat 5.2g,mono 2.5g,poly 0.4g)

Protein:

15.7g

Carbohydrate:

34.2g

Fiber:

3.3g

Cholesterol:

53mg

Iron:

0.9mg

Sodium:

657mg

Calcium:

179mg