Just about any recipe can be lighter by making a few changes to the ingredients. Here is a recipe for Traditional Lasagna and a revised Aging Backwards Lasagna recipe. Enjoy!

Traditional Lasagna

• One jar of tomato sauce, such as Ragu (1 lb., 10 oz.)
• One box of lasagna noodles
• 1 lb. Polly-O Ricotta Cheese
• 1 egg
• 6 oz. sliced Mozzarella cheese
• 1 cup shredded Parmesan Cheese
• 1/2 cup fresh parsley, finely chopped
• 1 tsp. fresh Basil, chopped
• 2 tbsp. olive oil
• Black pepper (dash)
• Salt (dash)
• 13 x 9 inch aluminum baking pan (do not use a dark pan)

In a large bowl, combine the following: 1 lb. Ricotta cheese, 1 egg, 1/2 cup Parmesan cheese, 1/4 cup of chopped parsley, salt, pepper and basil. Mix well with a fork and set aside to use as FILLING. Fill a large sauce pan with water, add dash salt and olive oil, bring to a boil. Gently add lasagna noodles lengthwise. When soft, stir noodles very gently so they do not tear. Cook noodles 12 minutes. Drain noodles gently, leaving about one inch of water in bottom of the pan (easier removal of noodles). Preheat oven to 350 degrees. Heat one cup of tomato sauce in medium saucepan on low. Place baking pan on counter and start layering ingredients: Spoon some tomato sauce (from jar) into the bottom of the pan and spread thinly. Lay three noodles side by side over sauce to fit pan. Drop teaspoonfuls of the FILLING over noodles, spaced about 2 inches apart. Lay mozzarella strips about 2 inches apart over FILLING and noodles, layering cheese across the noodles to “glue” them together. Now, spread a thin layer of sauce over mozzarella and sprinkle with parmesan cheese. Repeat this four times, ending with a layer of noodles. Cover pan tightly with aluminum foil, place in center of preheated over and cook 45 minutes. Uncover and cook additional 10 minutes. Let sit at room temperature for ten minutes. Cut a square, put on individual plate and top with tomato sauce (heated), sprinkle with Parmesan and chopped parsley and garnish with a sprig of parsley on the side. Serve and enjoy!

Aging Backwards Lasagna

• One large jar of organic tomato sauce
• One box of whole wheat lasagna noodles
• 1 lb. Polly-O Fat Free or Light
• Ricotta Cheese
• 1/2 cup egg substitute
• 6 oz. sliced reduced fat Mozzarella cheese
• 1/2 cup shredded Parmesan Cheese
• 1/2 cup fresh parsley, finely chopped
• 1 tsp. fresh Basil, chopped
• 1 tbsp. olive oil
• Black pepper (dash)
• Salt (dash)
• 13 x 9 inch aluminum baking pan (do not use a dark pan)

In a large bowl, combine the following: 1 lb. Fat Free or Light Ricotta cheese, egg substitute, 1/4 cup Parmesan cheese, 1/4 cup of chopped parsley, salt, pepper and basil. Mix well with a fork and set aside to use as FILLING. Fill a large sauce pan with water, add dash salt and olive oil, bring to a boil. Gently add whole wheat lasagna noodles lengthwise. When soft, stir noodles very gently so they do not tear. Cook noodles according to package directions. Drain noodles gently, leaving about one inch of water in bottom of the pan (easier removal of noodles). Preheat oven to 350 degrees. Heat one cup of tomato sauce in medium saucepan on low. Place baking pan on counter and start layering ingredients: Spoon some tomato sauce (from jar) into the bottom of the pan and spread thinly. Lay three noodles side by side over sauce to fit pan. Drop teaspoonfuls of the FILLING over noodles, spaced about 2 inches apart. Lay reduced fat mozzarella strips about 2 inches apart over FILLING and noodles, layering cheese across the noodles to “glue” them together. Now, spread a thin layer of sauce over mozzarella and sprinkle with parmesan cheese. Repeat this four times, ending with a layer of noodles. Cover pan tightly with aluminum foil, place in center of preheated over and cook 45 minutes. Uncover and cook additional 10 minutes. Let sit at room temperature for ten minutes. Cut a square, put on individual plate and top with tomato sauce (heated), sprinkle with Parmesan and chopped parsley and garnish with a sprig of parsley on the side. Serve and enjoy!

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