Two Cheese Vegetable Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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WW-5 points excellent Ingredients:
1/2 cup onion, diced |
2 cup mushrooms, sliced |
2 cloves garlic, minced |
16 oz spinach, chopped, thawed, drained |
15 oz fat free ricotta cheese |
1 cup fat free mozzarella cheese, shredded |
1 large egg white |
1/8 tsp nutmeg, ground |
14 oz tomato sauce, canned |
14 oz canned diced tomatoes, with basil, garlic, oregano |
8 oz whole wheat pasta, lasagna noodles |
2 tbsp parmesan cheese |
Directions:
1. Preheat oven to 350. Coat a large nonstick skillet with cooking spray and set pan over medium high heat. Add onion, mushrooms, and garlic. Saute 5-7 minutes. Add spinach, cook until liquid evaporates, about 2 minutes. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg. Mix well to combine.
2. Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11X7 inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of the tomato mixture and 1/2 of cheese mixture. Spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of the tomato mixture and remaining cheese mixture. Top with last 3 noodles, pressing into slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with parmesan cheese.
3. Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.
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