2 cans (10-3/4 ounces each) reduced-sodium, reduced-fat cream of mushroom soup
1 can (12 ounces) evaporated fat-free milk
3/4 teaspoon tarragon
1/2 teaspoon pepper
12 pieces oven-ready lasagna (from an 8-ounce package)
1 package (10 ounces) frozen asparagus spears, thawed
2 cups (8 ounces) shredded fat-free mozzarella
4 teaspoons sliced almonds
2 tablespoons grated Parmesan cheese
1 Preheat the oven to 375°F. In a medium bowl, stir together the soup, evaporated milk, tarragon, and pepper. Spoon 1/2 cup of the soup mixture into the bottom of a 9 x 13-inch baking pan.
2 Place 3 pieces of uncooked lasagna over the sauce, without overlapping or touching the sides of the pan since they will expand as they bake. Top the pasta with one-third of the asparagus, 1/3 cup of the mozzarella, and 3/4 cup of the soup mixture. Repeat this layering two more times.
3 Top with the remaining 3 pieces of lasagna, remaining soup, and 1 cup mozzarella. Sprinkle the almonds and Parmesan on top.
4 Cover with foil. Bake for 30 minutes. Remove the foil and bake for 10 to 15 minutes, or until hot and bubbling. Let stand for 5 minutes before cutting. Makes 6 servings
Makes Makes 6 servings
Per serving: 333 calories, 6.9g total fat (2g saturated), 17mg cholesterol, 3g dietary fiber, 44g carbohydrate, 25g protein, 406mg sodium.