Mushies recipe for psuedo lasagna?

I've seen around different boards a recipe for a dish that's mostly ricotta, marinara, maybe some egg, mozzarella and cottage cheese. It's baked and supposed to taste like lasagna. Anyone have a recipe like this? Thanks in advance! Rhonda

I've never seen one or heard of one but certainly will be checking back because this does indeed interest me greatly. Thanks for bringing up the topic/question Rhonda. "Keepin it real" Shaw

I did a search and found the following post. It sounds like what you are looking for. There are no specific measurements on some of the ingredients but I think it should be easy to figure out. I would think one egg per 8 oz of ricotta cheese. Hope this helps! Laura RE: 2 weeks out what is you eating Response from Dawn Smith at 12:41 PM PST on 09/25/2005 Selden, NY - RNY (09/12/2005) - Collin Brathwaite, M.D. I'll be two weeks on Monday. I'm having pureed foods. Yogurt, tuna and chicken salad (from the blender), baked ricotta (I mix fat free ricotta with one egg, two ounces of low fat shredded mozarella and garlic powder, oregano and pepper. Layer a casserole dish with no sugar added tomatoes sauce, layer the ricotta mixture, top with more sauce, mozarella and parmesean cheese and bake in the oven for 45 mins. Then take it out and let it sit for 30 mins until it sets. It is fabulous!!! Like eating lazagna without the noodles. So that is my favorite. I'm also eating eggs, soup (with blended veggies) and diet oatmeal. Hope that helps. Dawn

Laura, Thanks for finding that! I guess I didn't look back far enough. Sounds really good! Rhonda

No problem! Let me know how it turns out. It sounds really yummy! I don't eat a lot of ricotta cheese because I can't find the fat free varieties in my local grocery stores. I know Sargento and Frigo make a fat free variety. I'll have to start checking the grocery stores when I am out of town.

Rhonda, I don't have the recipe but I think you could "google" and find it. It is called Stovetop Chicken Lasagna Stew and is in the American Heart Association Low-Calore Cookbook. Vickie J.

Rhonda, Here is a good one. Enjoy Post-Op Lasagne 32 oz. Ricotta Cheese 8 oz. shredded Mozarella Cheese 4 eggs, beaten (I used egg beaters, and it was fine) 1/4 teaspoon nutmeg (optional) 1/4 teaspoon (or more) garlic powder 1 32-oz jar of your favorite "no sugar added" spaghetti sauce 1 large can petite cut tomatoes (with juice) Preheat oven to 400. Mix spaghetti sauce and tomatoes and put half in a 9x13 inch pan that has been sprayed with non-stick spray. In the meantime, combine ricotta, half the mozarella, eggs and spices in a medium bowl and stir until well-mixed. Pour the cheese mixture over the tomato sauce, and push to edges and even out the top with the back of a spoon. Then gently pour remaining sauce over top and sprinkle with remaining mozarella cheese. Bake at 400 for about a half-hour or until top is browned and bubbly all over. When it's hot out of the oven it will be kind of mushy, but when slightly cooled you can cut it into squares. I like my spaghetti sauce a little on the chunky side, so that's why I added the tomatoes. If you are still on a "soft" diet, you can either puree the tomatoes in the blender or just add another jar of spaghetti sauce instead. I had leftovers for my lunch at work today and it actually tasted better than last night. My husband, who is a non-op and has given meat up entirely for lent, loved it too. I think this will be one of my regulars every week.