I made my vegetable lasagna again yesterday and it was just as delicious as the first time. I made a couple tweaks to the recipe. I love this recipe since it has so many great vegetables in it and still has that lasagna flare to it. You could probably substitute any vegetable you liked in there or keep adding more to bulk it up even more. I already ate two pieces last night and can't wait to have the leftovers!
Vegetable Lasagna
Adapted From: Fitness Magazine and Weight Watchers
Ingredients
2-4 teaspoons olive oil (as needed to saute veggies)
1 onion, chopped
1 zucchini, sliced
1 eggplant, thinly sliced (optional, or you could use more zucchini)
1 package mushrooms (8 ounces) (or more!)
15 ounce container of fat-free ricotta
3 tablespoons Parmesan cheese
salt & pepper, to taste (to season vegetables)
6-7 no-boil lasagna noodles (about 1/2 a box)
1 jar (24 ounces) prepared pasta sauce
About 1 cup shredded part-skim mozzarella
Directions
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, zucchini, eggplant and mushrooms (you will need a large pan if you are using eggplant as well); heat 5 minutes or until tender, stirring. Remove from heat; set aside.
To assemble, place a layer of sauce in the bottom of a 2-quart rectangular baking dish, next add 3 of the lasagna noodles. Top with half the veggie mixture, spoon half the ricotta over the veggies. Then add half the pasta sauce, and half the mozzarella. Then add the next layer of remaining noodles, ricotta, veggie mixture, sauce and mozzarella. Sprinkle with parmesan cheese.
Bake, covered with tin foil in a 375-degree oven for 30-40 minutes. Remove tinfoil and bake for an additional 20 minutes more or until heated through. Let stand for 10 minutes before serving. Serves 8.
Weight Watchers Points Plus - 7
No comments:
Post a Comment