Whole Wheat Veggie Lasagna |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This one works out to 4 points per serving Ingredients:
1 teaspoon extra virgin olive oil |
2 zucchini, sliced |
12 ounces mushrooms, sliced |
2 cups fat-free ricotta cheese |
1 egg |
1 tablespoon dried basil |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1 (16 ounce) jar pasta sauce |
9 whole wheat lasagna noodles, cooked |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/4 cup grated parmesan cheese |
1/4 cup shredded reduced-fat mozzarella cheese |
Directions:
1. Preheat oven to 350 and coat 13x9 baking pan with cookig spray.
2. Heat oil in a skillet and cook zuchini and mushrooms until tender about 5minutes. Drain and set aside.
3. In a medium bowl beat egg. Then combine with ricotta, parmesean, basil, salt, pepper, mushroom, zuchini, spinach, and all but 1/2 cup of pasta sauce. Mix well.
4. Place 3 noodles in baking dish, layer with half of mixture. Place 3 more noodles on top follwed by the other half of mixture. Place final 3 noodles on top and cover with mozzerella and remaining pasta sauce.
5. Coer with foil and bake for 25 minutes. Uncover and bake for 20 minuteslonger until hot and bubbly. Let stand 10 minutes before serving.
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