Two Cheese Vegetable Lasagna
(from salonx’s recipe box)
Your family will love our hearty lasagna. Packed with cheese and vegetables, no one will miss the meat.
POINTS® Value: 5
Level of Difficulty: Moderate
Source: weightwatchers.com
Prep time: 30 minutes
Cook time: 50 minutes
Serves 6 people
Categories: pasta
Ingredients
- 1 sprays cooking spray
- 1/2 cup onion(s), diced
- 2 cup button mushrooms, or cremini mushrooms, sliced
- 2 medium garlic clove(s), minced
- 16 oz chopped frozen spinach, thawed and well-drained
- 15 oz fat-free ricotta cheese
- 1 cup shredded fat-free mozzarella cheese
- 1 large egg white(s)
- 1/8 tsp ground nutmeg
- 14 oz canned tomato sauce
- 14 oz canned diced tomatoes, with basil, garlic and oregano
- 8 oz uncooked whole-wheat pasta, lasagna noodles (9 noodles)
- 2 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
Directions
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Preheat oven to 350ºF.
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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.
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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.
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Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.