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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a weight watchers recipe that I got from my mother-in-law. It is 7 points a serving. I love this recipe, although I eliminated the black olives and use light cream cheese instead of fat free. Also, I save all the mozzarella cheese for the top instead of layering it. It is time consuming to make but oh so good, especially if you are looking for a low fat lasagna. Even DH loves it. I am guessing on the prep time. Ingredients:
2 cups sliced mushrooms |
1 cup shredded carrot |
1 cup chopped onion |
2 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
1 (2 1/2 ounce) can sliced ripe olives |
1 1/2 teaspoons dried oregano |
1 teaspoon dried basil |
1/2 teaspoon ground pepper |
1 (10 ounce) package chopped spinach, thawed and squeezed dry |
3 ounces cream cheese, fat free |
1 tablespoon lemon juice |
1 1/2 cups 1% low fat cottage cheese |
9 lasagna noodles, cooked (or use no cook) |
1 1/2 cups shredded part-skim mozzarella cheese (6 oz) |
1/2 cup grated parmesan cheese |
Directions:
1. Coat a large skillet with cooking spray, place over medium heat until hot.
2. Add mushrooms, carrots, and onions; sauté 5 minutes.
3. Remove from heat, add tomato sauce and next five ingredients; set aside.
4. Combine spinach and next three ingredients; stir well and set aside.
5. Arrange 3 lasagna noodles in bottom of 11x17-inch baking dish (I use 9x13-inch) coated with cooking spray.
6. Spoon 1/3 of spinach mixture over noodles, and 1/3 tomato mixture over that.
7. Top with 1/3 mozzarella cheese.
8. Repeat layers twice.
9. Top with Parmesan cheese.
10. Bake at 325°F for 45 minutes until heated through.
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