Low-Fat Corn Lasagna

• 1 cup mozzarella cheese part-skim, shredded
• 10 ounces corn
• 15 ounces ricotta cheese nonfat
• 1 each eggs
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 27 1/2 ounces spaghetti sauce
• 9 each lasagna noodles
• 1 cup water
• 1/2 cup cheese mozzarella, shredded

1. Preheat oven to 325F (160C).
2. Spray 9x13 baking dish with nonstick vegetable spray.
3. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper.
4. Line bottom of baking dish with 3/4 cup sauce.
5. Layer half of noodles and top with half of cheese mixture.
6. Repeat and pour remaining sauce over top.
7. Carefully pour water around edges and sprinkle with mozzarella.
8. Tightly cover pan with foil and bake 1 hour and 15 minutes.
9. Let rest 10 to 15 minutes before serving.

mozzarella cheese, corn, ricotta cheese nonfat, eggs, oregano, salt, black pepper, spaghetti sauce, lasagna noodles, water, cheese mozzarella

Taken from recipeland.com/recipe/v/low-fat-corn-lasagna-1725 (may not work)