So, a long time ago, I had a coupon to get a bag of free No Yolk Noodles. These are egg noodles with no cholesterol and are 99% fat free. I got a package of the dumpling style. Now, I don’t know why I got dumpling style (can’t remember if they were the only type in the store or if I just really wanted to make dumplings). Long story short, they sat in my pantry for some time and I decided to bite the bullet and make something with them before they go bad.
So, I was looking online, and there I found one of my mom’s favorite recipes: Poor Man’s Lasagna. This was a really simple version using the No Yolk Noodles dumplings. Here’s the recipe:
|1 bag No Yolk Noodles dumpling style
2 cans Prego Heart Smart Traditional Italian Sauce
1 pound shredded Mozzarella cheese (2% skim)
Boil the noodles and cook through just like with any pasta. Then, put a layer of noodles on the bottom of the pan. Cover with sauce and sprinkle with cheese. Put a second layer of noodles and sauce. Cover top almost completely with cheese.
You can leave it at that, but I added Italian Seasoning and a sprinkle of grated parmesan to the top layer.
Slide in the over and bake at 325 for 15-20 minutes or until the cheese looks baked and some of the noodles start to brown.
- Super easy and only used four total dishes: one pot, one pan, strainer, spoon.
- Vegetarian! Great for serving mixed groups of veggies and non-veggies. You could probably even try it with a vegan cheese-substitute.
- Low Calories! 518 calories for an italian dish with this much cheese is simply amazing!