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Preparation:.
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The most important first step is to prep all of your ingredients and set them out in an organized fashion prior to assembling your lasagna.
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Cook the lasagna noodles according to the package directions.
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Be sure to salt the water after it comes to a boil but before you place the noodles in the pot.
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To keep the noodles from sticking and drying out if there is a time lapse, I like to spray a thin cutting sheet with non-stick spray, lay out the noodles without overlapping, top with a bit more cooking spray and a wet towel (or paper towels).
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Using the cooking spray keeps the added fat out of the end product.
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Whip the cream cheese, half & half, and sour cream with a mixer.
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Add some salt and pepper to taste.
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Also add the minced garlic and chopped herbs.
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If you don't like basil and parsley, add whatever herbs you do like to boost flavor.
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Also - we LOVE garlic here - so if you don't need 4 cloves, add less.
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MIx together the Ricotta Cheese with the egg substitute.
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Season to your taste with salt and pepper.
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Assembly:.
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I like to use a medium sized white casserole dish for this meal because it has higher sides than a regular 8x8 dish.
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Use whatever you like.
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A 13x9 is too big, so you need something slightly smaller with tall sides.
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Spray it with a bit of non-stick cooking spray.
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Start by spreading a thin layer of the Ricotta cheese mixture on the floor of the casserole dish.
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Layer noodles on top -- the size of my dish let me use two full ones and cut a third in half.
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If I didn't care about the calories, I would have overlapped and used more -- but I am trying to be stingy with noodles and get the most out of the veggies.
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On top of the noodles, layer some of the cream mixture, vegetables, and cheeses.
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Repeat this with a second layer.
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Top with remaining noodles, cream, and cheese.
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Depending on your desired level of seasoning, you may want to sprinkle a bit of extra salt & pepper in with the veggies between the layers.
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Cover in foil and rest in refrigerator for about 20-30 minutes before baking.
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I also like to spray the foil with a bit of cooking spray to keep from sticking to the cheese.
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Bake covered at 375 degrees for 45 minutes.
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Remove the foil and bake for another 15-20 minutes, or until top is brown and lasagna is bubbly.
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Allow to sit for about 10-15 minutes before serving.
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I served with a large (U-12) steamed shrimp and a sprinkle of fresh herbs on a pretty plate (too bad I forgot to take a picture).
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I also had a very small slice this morning with a poached egg and a little canned marinara sauce -- YUMMY breakfast!
