Three-Cheese Rice Lasagna

SUBMITTED BY: Gwen Cantwell

"Fans of traditional lasagna are sure to be intrigued by this tasty twist--a rice-based version. Writes Gwen Cantwell from Sharon, Wisconsin. 'I discovered this recipe in a weight-loss class...and my family loves it. It has all the flavor of classic lasagna made with noodles with only a fraction of the fat.'"

RECIPE RATING:

Read Reviews (1)

Review/Rate This Recipe

PREP TIME	25 Min
READY IN	25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 (14 ounce) jar meatless spaghetti sauce
1 (4.5 ounce) jar sliced mushrooms, drained
1 cup 1% cottage cheese
1 cup shredded part-skim mozzarella cheese
1 egg white
3 cups cooked long-grain rice
2 tablespoons grated Parmesan cheese

DIRECTIONS

In a small bowl, combine spaghetti sauce and mushrooms; set aside. In another bowl, combine the cottage cheese, mozzarella cheese and egg white; mix well.
In a microwave-safe 8-in. square baking dish coated with nonstick cooking spray, layer a third of the sauce, half of the rice and half of the cottage cheese mixture; repeat layers. Top with the remaining sauce. Microwave at 50% power for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.

FOOTNOTES

This recipe was tested with an 850-watt microwave.
Nutritional Analysis: One serving (1 cup) equals 238 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 664 mg sodium, 31 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.