Individual Lasagnas for 2 (Or to Freeze) (Ww)

Recipe source: WW magazine (January 2010) 7 pts/serving. Have extra ricotta and veggies -- make these lasagnas (for one or two) and have them for dinner or make ahead and pop them in the freezer for a different day when cooking is the last thing on your mind!

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1  zucchini, sliced
• 1  cup frozen spinach, thawed
• 1  cup mushroom, sliced
• 1⁄4 teaspoon salt
• 1  cup fat-free ricotta cheese
• 4  tablespoons parmesan cheese, grated
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon red pepper flakes
• 1  cup  pasta sauce
• 3  no-boil lasagna noodles, halved cross-wise

Directions

1. Preheat oven to 375 degrees F.
2. Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
3. On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together -- cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
4. In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
5. Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.