Low-Fat Corn Lasagna Recipe

Name: Low-Fat Corn Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 cup mozzarella cheese part-skim, shredded; 10 ounces corn; 15 ounces ricotta cheese nonfat; 1 each eggs; 1 teaspoon oregano; 1 teaspoon salt; 1/4 teaspoon black pepper; 27 1/2 ounces spaghetti sauce; 9 each lasagna noodles; 1 cup water; 1/2 cup cheese mozzarella, shredded

Servings: persons

1 cup mozzarella cheese part-skim, shredded
10 ounces corn
15 ounces ricotta cheese nonfat
1 each eggs
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
27 1/2 ounces spaghetti sauce
9 each lasagna noodles
1 cup water
1/2 cup cheese mozzarella, shredded

1
Preheat oven to 325F (160C).
2
Spray 9x13 baking dish with nonstick vegetable spray.
3
In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper.
4
Line bottom of baking dish with 3/4 cup sauce.
5
Layer half of noodles and top with half of cheese mixture.
6
Repeat and pour remaining sauce over top.
7
Carefully pour water around edges and sprinkle with mozzarella.
8
Tightly cover pan with foil and bake 1 hour and 15 minutes.
9
Let rest 10 to 15 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup mozzarella cheese part-skim, shredded, 10 ounces corn, 15 ounces ricotta cheese nonfat, 1 each eggs, and more.

Yes, Low-Fat Corn Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Corn Lasagna

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