Weight Watchers Easy Lasagnas (7 Points)

From Weight Watchers Magazine

• Ready In: 1 hr
• Serves: 2
• Yields: 2 lasagnas

Ingredients

• 1  small zucchini, sliced
• 1  cup  frozen loose-packed cut-leaf spinach
• 1  cup  sliced cremini mushroom
• 1⁄4 teaspoon salt
• 1  cup fat-free ricotta cheese
• 4  tablespoons  grated parmesan cheese
• 1⁄4 teaspoon dried oregano
• 1⁄8 teaspoon red pepper flakes
• 1  cup  roasted pepper  pasta sauce
• 3  no-boil lasagna noodles, halved crosswise

Directions

1. Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
2. Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
3. Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.