Low-Fat Corn Lasagna
Submitted by flora
Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won’t weigh you down.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsForget heavy, meat-laden lasagna.
This version swaps ground beef for sweet corn kernels folded into creamy ricotta, creating pockets of sunshine in every bite.
Part-skim mozzarella keeps things lighter while still delivering that essential cheese pull, and the no-boil method (yes, really) means less time at the stove.
Chef Tips
- The water poured around the edges creates steam to cook the noodles perfectly
- Let it rest the full 10-15 minutes before slicing for clean, pretty layers
- Frozen corn works just as well as canned, just thaw and drain first
Ingredients
Directions
Preheat oven to 325℉ (160℃). Spray 9×13 baking dish with nonstick vegetable spray. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of baking dish with ¾ cup 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 to 15 minutes before serving.
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