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Three-Cheese Rice Lasagna

Rated as 3.5 out of 5 Stars

"Fans of traditional lasagna are sure to be intrigued by this tasty twist--a rice-based version. Writes Gwen Cantwell from Sharon, Wisconsin. 'I discovered this recipe in a weight-loss class...and my family loves it. It has all the flavor of classic lasagna made with noodles with only a fraction of the fat.'"
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25 m servings
Original recipe yields 6 servings


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  • Prep

  • Ready In

  1. In a small bowl, combine spaghetti sauce and mushrooms; set aside. In another bowl, combine the cottage cheese, mozzarella cheese and egg white; mix well.
  2. In a microwave-safe 8-in. square baking dish coated with nonstick cooking spray, layer a third of the sauce, half of the rice and half of the cottage cheese mixture; repeat layers. Top with the remaining sauce. Microwave at 50% power for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.


  • This recipe was tested with an 850-watt microwave.
  • Nutritional Analysis: One serving (1 cup) equals 238 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 664 mg sodium, 31 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.


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I really liked this recipe, but I did not make the diet version. I used cooked brown rice, homemade spaghetti sauce with sausages, a whole egg, and ricotta and mozarella cheese instead of cotta...

Hmmm, just okay! I'm thrilled by the calories and fat in it though! I didn't think there was quite enough sauce and the flavor was a little bland. However, I will probably make it again and just...