WW Two Cheese Vegetable Lasagna 6 Points
- 1 Spray Cooking Spray
- 1/2 cup onions diced
- 2 cups mushrooms
- 2 garlic cloves minced
- 16 oz. chopped frozen spinach thawed and well drained
- 15 oz. fat free ricotta
- 1 cup fat free mozzarella cheese
- 1 large egg white
- 1/8 tsp ground nutmeg
- 14 oz. canned tomato sauce
- 14 oz. can diced tomatoes with garlic, oregano
- 9 whole wheat lasagna noodles
- 2 tbsp parmeasan cheese
Preheat oven to 350ºF.
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.
In another bowl, mix together tomato sauce and diced tomatoes. 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.
Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces. Yields 1 piece per serving.