16 oz      fat-free ricotta cheese
16 oz      reduced-fat ricotta cheese
1 tsp       garlic powder
1 tsp       dried oregano leaves
16          corn tortillas
52 oz      low-sodium pasta sauce (2 jars)
1 cup      shredded light mozzarella cheese

 

*Preheat oven to 350 ºF.
*Mix ricotta and seasonings in bowl.
*Layer lasagna in this order in a 9"-by-12" pan: sauce, tortillas, ricotta filling (repeat). End with sauce on top; then sprinkle with mozzarella cheese.
*Cover the lasagna with foil and bake for one hour in the oven or until heated through.
*Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.

 

Nutrition Information (per serving):

Calories           354                 Protein             19  grams          

Fat                         9 grams     Carbohydrate  47  grams   

Saturated fat       4 grams      Cholesterol     22 mg

Sodium             392 mg           Dietary Fiber    6 grams  

Sugar              18.6 grams

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

  3 starch, 1.5 lean meat, 0.5 fat

 

 *Recipe Source:  Excerpted with permission from Communicating Food for Health Newsletter - http://www.foodandhealth.com