Ingredients
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1 package (8-ounce) uncooked Lasagna Noodles
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1 1/3 cups (6 ounces) fat-free Cottage Cheese
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¾ cup (6 ounces) softened 1/3-less-fat Cream Cheese
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¼ cup (1 ounce) part-skim Mozzarella Cheese
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2/3 cup (6 ounces) part-skim Ricotta Cheese
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¼ cup (1 ounce) grated fresh Parmesan Cheese
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2 tablespoons minced fresh Chives
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1 teaspoon Dijon Mustard
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½ teaspoon Salt
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½ teaspoon dry Mustard
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½ teaspoon freshly ground Black Pepper
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4 minced Garlic
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2 large lightly beaten Egg White
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1 lightly beaten large Egg
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1 (26 ounces) jar fat-free Pasta Sauce
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Cooking spray
Directions
If you are watching your diet, this Special Occasion Lasagna will make your body in top form. It can be prepared ahead of time if you are that busy. This creamy lasagna is loaded with calcium via the low fat cheeses, and nutrients from peppers, Dijon mustard, mushrooms and bell pepper.
Steps
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1
Done
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Preheat oven at 350 degrees F. |
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2
Done
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In a pot of boiled water, cook the noodles, al dente. |
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3
Done
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In a mixing bowl, mix cream cheese, ricotta cheese, and cottage cheese, stir to blend completely. |
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4
Done
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Add the Parmesan and fresh chives, Dijon mustard, salt, dry mustard, black pepper, garlic cloves, 2 egg whites, and egg. |
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5
Done
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Coat a 13x9 inch baking dish with cooking spray and spread a half cup of the pasta sauce on the dish bottom. |
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6
Done
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Lay down three noodles on top of pasta sauce, followed by half of cheese mixture, and 1/3 of pasta sauce. |
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7
Done
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Do this step once more and finish with the last batch of noodles. |
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8
Done
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Spread the remainder of pasta sauce on top of the last noodles. |
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9
Done
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Bake for twenty minutes. Scatter mozzarella on the lasagna surface. |
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10
Done
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Bake for an additional twenty minutes until the cheese has melted. |
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11
Done
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Remove from oven and let stand for ten minutes. Serve! |
