Whole Wheat Vegetable Lasagna

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 zucchini, sliced
• 2 cups (16 oz.) reduced-fat ricotta cheese
• 1 egg
• 1 tbsp dried basil
• 1/4  tsp salt
• 1/4 tsp freshly ground black pepper
• 2 cups low-sugar marinara sauce
• 9 whole-wheat lasagna noodles, cooked
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded reduced-fat mozzarella cheese

Makes  12 Servings

1. Preheat the oven to 350 F. Coat a 9" X 13" baking dish with cooking spray.
2. Heat the oil in a medium skillet over medium heat. Add the zucchini and cook for 5 minutes, or until crisp-tender. Remove from the heat and set aside.
3. In a medium bowl, combine the riccotta, egg, basil, salt and pepper. Set aside 1/2 cup of the spaghetti sauce.
4. Place 3 lasgna noodles in the prepared baking dish. Evenly spoon half of the spaghetti sauce over the noodles. Top with half of the ricotta mixture, half of the spinach, half of the zucchini and half of the Parmesan. Repeat layering with 3 more noodles and the remaining ingredients. End with remaining 3 noodles. Spoon the remaining sauce over top and sprinkle with the mozzarella.
5. Cover with foil and bake for 25 minutes. Uncover and bake for 20 minutes longer, or until hot and bubbly. Let stand for 10 minutes before serving.
    

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Lasanga is a wonderful comfort food that is perfect for a weekend dinner. I really enjoyed the filling of this lasagna but the noodles weren't very good. It all depends on what kind of whole wheat noodle you use. I recommend the regular lasagna noodles because they make the lasagna taste so delicious.