WW -- Two Cheese Vegetable Lasagna

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Two Cheese Vegetable Lasagna

POINTS® Value: 5

Servings:  6

 

1 spray cooking spray

1/2 cup onions, diced

2 cup button mushrooms, or cremini mushrooms, sliced

2 medium garlic cloves, 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

1/8 tsp. ground nutmeg

2 cans (8 oz. ea.) tomato sauce

1 can (14 oz.) diced tomatoes, with basil, garlic and oregano, undrained

8 oz. uncooked whole-wheat pasta, lasagna noodles (9 noodles)

2 TB SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

 

Preheat oven to 350º F.

 

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.

 

Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup

of tomato mixture

into bottom of an 7 " x 11 " 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.

 

Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let

stand 10 minutes before

slicing into 6 pieces.