----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Low-Fat Corn Lasagna
  Categories: casserole, low-fat, vegetarian
       Yield: 8 servings
 
       1 c  cheese, mozzarella
      10 oz corn
      15 oz cheese, ricotta
       1    eggs
       1 ts oregano leaves
       1 ts salt
     1/4 ts pepper, black
  27 1/2 oz prego
       9    lasagna noodles
       1 c  water
     1/2 c  cheese, mozzarella
 
   Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325.          
   Spray 9"x13″ baking dish with nonstick vegetable spray. In mixing          
   bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and           
   pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of         
   noodles and top with half of cheese mixture.  Repeat and pour              
   remaining sauce over top. Carefully pour water around edges and            
   sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour      
   and 15 minutes. Let rest 10-15 minutes before serving.                     
                                                                              
 
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