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Three-Cheese Rice Lasagna

 Three-Cheese Rice Lasagna
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."
6 ServingsPrep/Total Time: 25 min.


  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup (8 ounces) 1% cottage cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 egg white
  • 3 cups cooked long grain rice
  • 2 tablespoons grated Parmesan cheese


  • In a small bowl, combine spaghetti sauce and mushrooms; set aside.
  • In another bowl, combine the cottage cheese, mozzarella cheese and
  • egg white.
  • In a microwave-safe 8-in. square baking dish coated with 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 7-12 minutes or until heated through.
  • Sprinkle with Parmesan cheese. Let stand for 5 minutes before
  • serving. Yield: 6 servings.
Nutritional Facts: 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,

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Three-Cheese Rice Lasagna (continued)

Nutritional Facts: 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.