cmcgilvrey
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Joined: 11 Nov 2004
Posts: 648
Location: Enumclaw
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 Posted: Mon Aug 15, 2005 7:44 pm Post subject: Two Cheese Vegetable Lasagna, Weight Watchers |
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Two Cheese Vegetable Lasagna
Points: 5
Servings: 6
Preparation Time:30 Minutes
Cooking Time: 50 Minutes
Level of Difficulty: Easy
Ingredients:
1 serving cooking spray (5 one-second sprays per serving)
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
15 oz fat-free ricotta cheese
1 cup Kraft Free Shredded Mozzarella Cheese, or other brand (about 4 oz)
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 Kraft Non-Fat Grated Cheese Topping, or other brand
Instructions:
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 topping.
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