Weight Watchers Easy Lasagnas (7 Points) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Weight Watchers Magazine Ingredients:
1 small zucchini, sliced |
1 cup frozen loose-packed cut-leaf spinach |
1 cup sliced cremini mushroom |
1/4 teaspoon salt |
1 cup fat-free ricotta cheese |
4 tablespoons grated parmesan cheese |
1/4 teaspoon dried oregano |
1/8 teaspoon red pepper flakes |
1 cup roasted pepper pasta sauce |
3 no-boil lasagna noodles, halved crosswise |
Directions:
1. Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
2. Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
3. Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.
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