1 jar (28oz) spaghetti sauce
6 uncooked lasagna noodles
1 container (15oz) fat free ricotta cheese
1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, and bell pepper
Note: The recipe suggests bell pepper, but it's very overpowering. I made it with fresh mushrooms and spinach and it was delicious!
1 package (8oz) shredded low fat mozzarella
1. Preheat oven to 375. Spray 11x7 inch baking dish with nonstick cooking spray. Spread 1/2 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/2 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.
2. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting.
Nutrition Info: 301 calories, 7.2g fat, 4.6g fiber. 6 points per serving. Makes 6 servings.
No comments:
Post a Comment