Three-Cheese Rice Lasagna

Name: Three-Cheese Rice Lasagna
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1 jar (14 ounces) meatless spaghetti sauce; 1 jar (4-1/2 ounces) sliced mushrooms, drained; 1 cup 1% cottage cheese; 1 cup shredded part-skim mozzarella cheese; 1 large egg white; 3 cups cooked long grain rice; 2 tablespoons grated Parmesan cheese

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."

Ingredients

1 jar (14 ounces) meatless spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup 1% cottage cheese
1 cup shredded part-skim mozzarella cheese
1 large 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.
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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 cup: 238 calories, 6g fat (3g saturated fat), 14mg cholesterol, 664mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Originally published as Three-Cheese Rice Lasagna in Light & Tasty April/May 2002

Reviews

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Average Rating:

NWolfson

Aug 21, 2012

I intended to make this exactly - but somehow the mozzarella cheese ran low (I had to mix it with reduced far cheddar) - and I figured I might as well use the whole jar of sauce (it was 24 oz) - and I wanted to use up some fresh mushrooms. This was easy and delicious. It was the perfect amount of cheeses (and I'm a cheese lover). and it gave me a chance to try my new rice cooker!