Zesty Rice Lasagna
Adapted from
Riviana Foods
8 servings
| 1 c long-grain white rice, cooked | 1 lb ground chicken breast skinless | ||
| 2 whole eggs | 16 ozs low-fat spaghetti sauce | ||
| 1/3 c parmesan cheese | 1 tsp oregano | ||
| 4 ozs mozzarella cheese, shredded | 1 tsp basil | ||
| 7 ozs fat-free cottage cheese | 1/4 tsp salt | ||
| 1/4 c egg whites | 4 ozs mozzarella cheese, shredded | ||
| 1 tsp parsley |
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Preheat oven to 375. Prepare a 11"x7" dish with cooking spray; set aside. In a mixing bowl, combine cooked rice, two eggs, and parmesan cheese. Mix well and set aside. In another mixing bowl, combine four ounces mozzarella cheese, cottage cheese, egg whites, and parsley; set aside. In a large saucepan, cook chicken until no longer pink. Add spaghetti sauce, oregano, basil, and salt. Heat through. Spread half the rice mixture onto bottom of prepared dish. Top with half the cheese mixture and chicken mixture. Repeat layers once.Sprinkle remaining cheese evenly over top. Bake for 20 minutes, or until heated through.
| Calories | 263 | %CFF | 21 % | |
| Total Fat | 6 g | Saturated Fat | 2 mg | |
| Protein | 24 g | Cholesterol | 87 g | |
| Carbohydrates | 26 g | Sodium | 508 mg | |
| Sugars | 4 g | Fiber | 1 g | |
|
5.2 WW Points | ||||
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Rated by 6 users (4.5)
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