Recipe - Low-Fat Corn Lasagna

1 cup Cheese, mozzarella
10 ounce Corn
15 ounce Cheese, ricotta
1 Eggs
1 teaspoon Oregano leaves
1 teaspoon Salt
One fourth teaspoon Pepper, black
27 One half ounce Prego
9 Lasagna noodles
1 cup Water
One half cup Cheese, mozzarella

Use partskim mozzarella and nonfat ricotta. Preheat oven to 325. Spray
9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine
mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of
baking dish with Three fourths 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 1015 minutes before serving.