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Three-Cheese Rice Lasagna

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."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup 1% cottage cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 large egg white
  • 3 cups cooked long grain rice
  • 2 tablespoons grated Parmesan cheese


  • In a small bowl, combine spaghetti sauce and mushrooms; set aside. In another bowl, combine the cottage cheese, mozzarella cheese and egg white.
  • In a microwave-safe 8-in. square baking dish coated with 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 7-12 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.
Nutrition Facts
1 cup: 238 calories, 6g fat (3g saturated fat), 14mg cholesterol, 664mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

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  • NWolfson
    Aug 21, 2012

    I intended to make this exactly - but somehow the mozzarella cheese ran low (I had to mix it with reduced far cheddar) - and I figured I might as well use the whole jar of sauce (it was 24 oz) - and I wanted to use up some fresh mushrooms. This was easy and delicious. It was the perfect amount of cheeses (and I'm a cheese lover). and it gave me a chance to try my new rice cooker!