wilkes

http://www.fatfree.com/
that has alot of good stuff

Ingredients:
1 small box lasagne noodles
1 pound low-fat Cottage cheese
1 pound low-fat skim Ricotta cheese
1 cup skim Mozzarella cheese
1 cup Parmesan cheese
2 cups spaghetti sauce


Directions:

Boil noodles, then drain and place in cold water. Spread thin layer of spaghetti sauce on bottom of pan. Place noodles on top of sauce. Mix together all cheeses leaving a small amount of Mozzarella and Parmesan aside. Layer cheeses between noodles. Sprinkle remaining cheese on top layer. Either microwave on medium for 15 minutes or bake at 325 degrees for 45 minutes. This is easy to freeze.

its fast,easy, and very good
tryhttp://www.cdkitchen.com/

I've never had a failure using these recipes from Cooks.com.

Look them over and see what you think.


LOW FAT SPAGHETTI SAUCEPrinted from COOKS.COM

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1 (28 oz.) can plum tomatoes
1 (28 oz.) can tomato puree
1 (12 oz.) can tomato paste
1 (8 oz.) can tomato sauce
3 c. water
1 1/2 tsp. salt or less
2 tbsp. cooking oil
2 tsp. basil
1 1/2 tsp. oregano
3 lg. bay leaves
1 c. chopped onion
2 cloves minced garlic
1 tbsp. sugar
2 beef bouillon cubes

In 3 quart saucepan, cook onion and garlic in oil. Cut up tomatoes, add to ms, puree, sauce, paste and water. Blend well and then add all remaining items. Bring to boiling and salt and pepper to taste. Lower heat and simmer uncovered 1 1/4 to 1 1/2 hours. Serve over favorite pasta! Remember this makes a lot.
Tasty variations: Try adding olives or mushrooms, for meat sauce try meatballs or Italian sausage, or baby back ribs, or pork chops. When adding meat, brown first and then simmer with sauce.


Low fat baked LasagnaLASAGNA LIGHTLY
Printed from COOKS.COM

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With low fat cheeses and skim milk, our lasagna is so light, you can serve it as a first course or an appetizer. 2 (28 oz.) cans peeled whole Italian plum tomatoes 2 tbsp. olive oil 1 tbsp. finely minced garlic 3 tbsp. chopped Italian parsley Freshly ground black pepper to taste 3 c. skim milk 6 tbsp. butter 1/4 c. all purpose flour 1/2 tsp. nutmeg Salt to taste (opt.) 1 c. part skim ricotta cheese or cottage cheese 1/2 c. grated part skim Mozzarella cheese
1. Preheat oven to 325 degrees. Cook lasagna noodles, drain and lay flat until used. Drain tomatoes and crush.

2. Heat the olive oil in a heavy saucepan. Add the garlic and cook over low heat for 3 minutes. Add the tomatoes, 2 tablespoons parsley and pepper to taste. Raise heat to medium and cook tomato sauce, stirring occasionally for 10 minutes; set aside.

3. To make a bechamel sauce, heat milk in microwave until very hot. Melt butter in another saucepan over low heat. Add flour to melted butter and whisk constantly for 3 minutes or until sauce thickens. Add nutmeg, salt and pepper to taste. Remove from heat; whisk in ricotta or cottage cheese.

4. To assemble lasagna, spread 1/2 cup of tomato sauce over the bottom of a 9"x13"x2" baking dish. Cover sauce with 4 lasagna noodles, overlapping slightly.

5. Spoon half of the bechamel sauce evenly over noodles. Spoon half or remaining tomato sauce evenly on top of bechamel. Cover with remaining noodles. Repeat layers with remaining bechamel and tomato sauces.

6. Sprinkle Mozzarella over lasagna. Cover loosely with foil; bake for 30 minutes. Remove foil; bake for 15 minutes. Remove from oven, sprinkle with remaining parsley. Let rest for 10 minutes before serving.

Serves 10 to 12. Per serving (based on 11) : 254 calories, 12 g fat, 11 mg cholesterol.

Does anyone have a low or reduced fat recipe for lasagne or baked spaghetti? Or any good low fat recipes are much appreciated.