When I started this recipe, I wasn't sure how it was going to turn out. I only had "oven ready" lasagna noodles. However, I cooked them for 8 minutes and rinsed in cold water. Turned out great! You could also use whole wheat lasagna noodles to add extra fiber content.
From: Halfmysize.com
Serves - 8
WW Points - 8
1 Egg, beaten
16 ounces fat-free cottage cheese
2 cups skim milk mozzarella cheese
1 tablespoon Italian seasoning
26 ounces spaghetti sauce
12 ounces lasagna noodles, cooked (16 noodles)
1. Heat oven to 375ºF.
2. Mix first 5 ingredients until well blended.
3. Spread 1/4 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover with foil.
4. Bake 50 min. or until heated through, uncovering the last 10 min.
NOTE: May be refrigerated up to 24 hours, then bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min.
Servings: 8
Nutrition Facts
Serving size: 1/8 of a recipe (8.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 380.57
Calories From Fat (24%) 92.76
% Daily Value
Total Fat 10.45g 16%
Saturated Fat 4.83g 24%
Cholesterol 55.07mg 18%
Sodium 781.05mg 33%
Potassium 443.77mg 13%
Total Carbohydrates 47.73g 16%
Fiber 3.49g 14%
Sugar 10.65g
Protein 22.61g 45%
