2 cups skim milk 2 cups (4 1/2 oz) instant potato flakes 1/4 cup Land O Lakes no fat sour cream 1 cup (one 8 oz can) sauerkraut, well drained 1 teaspoon dried parsley flakes 1/2 cup (one 2.5 oz jar) sliced mushrooms, drained 6 (3/4 ounce) lasagna noodles, cooked and drained 1 1/2 cups chopped onion* 1 1/2 cups (6 oz) shredded Kraft reduced fat Cheddar cheese*
Preheat oven o 350 degrees. Spray an 8 by 12 inch baking dish with butter flavored cooking spray. In a large saucepan, heat skim milk until hot but not boiling. Remove from heat. Stir in potato flakes, using a fork. Fold in sour cream. Add sauerkraut, parsley flakes and mushrooms. Mix well to combine. Set aside. Meanwhile, in a large skillet sprayed with butter flavored cooking spray, sauté onion until tender. Place 3 lasagna noodles in bottom of prepared baking dish. evenly sprinkle half of potato mixture over noodles, Sprinkle half of onion and half of Cheddar cheese to top. Repeat layers. Cover and bake for 10 minutes. Uncover and continue baking for 10 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
Serves 6 - Each serving equals:
HE: 2 Br, 1 1/3 Pr, 1 Ve, 1/3 SM, 10 OC
265 Calories, 5 gm Fa, 15 gm Pr, 40 gm Ca, 626 mg So, 327 Cl, 4 gm Fi
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