Weight Watchers Easy Lasagnas (7 Points)

"From Weight Watchers Magazine"
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by Bobtail photo by Bobtail
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
Ready In:
2 lasagnas




  • 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.
  • 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.
  • 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.

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  1. Mmmm my favorite kind of lasagna -delicious and healthy.
  2. This is delicious!! And very easy. I will definately make this again.
  3. This was very good and I was quite surprised at the tons of flavor it had. I could not find no boil noodles, so I had to boil mine. It worked out fine, just added a step. I subbed fresh spinach for the frozen because I had some that needed to be used. You could easily adjust any of the spices, which I did, adding a bit more red pepper for some zing! I am sure I will make this again! Thanks AmandaMcG! PAC spring 2012


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