Individual Lasagnas for 2 (Or to Freeze) (Ww) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Recipe source: WW magazine (January 2010) 7 pts/serving. Have extra ricotta and veggies - make these lasagnas (for one or two) and have them for dinner or make ahead and pop them in the freezer for a different day when cooking is the last thing on your mind! Ingredients:
1 zucchini, sliced |
1 cup frozen spinach, thawed |
1 cup mushroom, sliced |
1/4 teaspoon salt |
1 cup fat-free ricotta cheese |
4 tablespoons parmesan cheese, grated |
1/4 teaspoon oregano |
1/4 teaspoon red pepper flakes |
1 cup pasta sauce |
3 no-boil lasagna noodles, halved cross-wise |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
3. On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together - cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
4. In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
5. Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.
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