Individual Lasagnas for 2 (Or to Freeze) (Ww)
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 zucchini, sliced
- 1 cup frozen spinach, thawed
- 1 cup mushroom, sliced
- 1⁄4 teaspoon salt
- 1 cup fat-free ricotta cheese
- 4 tablespoons parmesan cheese, grated
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon red pepper flakes
- 1 cup pasta sauce
- 3 no-boil lasagna noodles, halved cross-wise
directions
- Preheat oven to 375 degrees F.
- Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
- On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together -- cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
- In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
- Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.
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Reviews
-
I love how these were so easy to make. We ate them all up, so I didn't have the leftovers I was planning on, but I don't mind that when we all enjoy a good meal. I did put some mozzarella cheese on top, and used the cottage cheese I already had open. Other than that, followed the recipe exactly and loved it!
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>