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Rachel's Special Occasion Lasagna

Yield 8 servings
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.

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

Nutrition Information

  • calories 284
  • caloriesfromfat 28 %
  • fat 8.8 g
  • satfat 5.2 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 15.7 g
  • carbohydrate 34.2 g
  • fiber 3.3 g
  • cholesterol 53 mg
  • iron 0.9 mg
  • sodium 657 mg
  • calcium 179 mg

How to Make It

  1. Preheat oven to 350°.

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

  3. 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).

  4. 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.

  5. 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.