Summer Vegetable Lasagna (WW)

15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"8 smart points/serving. One serving is 1/6 of the lasagna -- not to bad! Recipe source: Weight Watchers The Big Little Book of Fruits and Vegetables cookbook"

Original is 6 servings

Nutritional

  • Serving Size: 1 (430.6 g)
  • Calories 357.9
  • Total Fat - 18.3 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 51 mg
  • Sodium - 1378.3 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 5.5 g
  • Sugars - 10.5 g
  • Protein - 29.2 g
  • Calcium - 884.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 54.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F.

Step 2

Spray a 8 inch square baking dish with nonstick cooking spray.

Step 3

In a bowl combine ricotta and egg white. Stir in the spinach, cheese, 1/2 teaspoon salt and red pepper flakes.

Step 4

Toss the zucchini strips with the remaining salt (1/2 teaspoon) in a large bowl.

Step 5

Spread 1/3 of the sauce over the bottom of the prepared baking dish. Top with 2 lasagna noodles; and then top the noodles with half of the zucchini, half of the ricotta mixture, half of the plum tomatoes, half of the onion and half of the remaining sauce. Repeat layering beginning with the noodles and ending with the sauce.

Step 6

Cover dish with foil and bake 40 minutes; uncover and bake for another 15 minutes or until lasagna is bubbly. Let stand for 10 minutes before serving.

Tips


No special items needed.

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