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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Lasagna recipe from Weight Watchers' site. Fits the WW Core plan. Ingredients:
cooking spray (1 spray) |
1/2 cup onion, diced |
2 cups button mushrooms or 2 cups cremini mushrooms, sliced |
2 medium garlic cloves, minced |
16 ounces frozen chopped spinach, thawed and well-drained |
15 ounces fat-free ricotta cheese |
1 cup shredded fat free mozzarella cheese |
1 large egg white |
1/8 teaspoon ground nutmeg |
14 ounces canned tomato sauce |
14 ounces canned diced tomatoes with basil oregano and garlic |
8 ounces uncooked whole wheat lasagna noodles (9 noodles) |
2 tablespoons soyakaas grated vegan parmesan cheese |
Directions:
1. * Preheat oven to 350ºF.
2. * Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
3. * Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of 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 tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
4. * 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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