I often play the game "If you were stranded on a desert island and all you could eat was _____" What would it be with?" I always said lasagna. And donuts. But mostly, lasagna. I could eat it almost every day. But unfortunately, my waistline cannot eat traditional lasagna every day. The combination of ground beef and three cheeses is great for a special occasion, but is hard to justify when you are doing Weight Watchers. So this recipe for Spinach & Artichoke lasagna is both healthy and satisfying. The husband didn't even notice it was vegetarian - it was that good!
Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 (10 oz) package frozen spinach, thawed, drained & chopped
1(10-14 oz) jar of artichoke, drained & chopped
2 medium zucchini, sliced
1 (28 oz) jar tomato sauce
1/2 cup water or vegetable broth (I just rinse the water into the pasta sauce and use that)
1 tsp EACH basil, rosemary, oregano
2 cups shredded light mozzarella cheese
1 cup low-fat ricotta
1/2 cup parmesan
1 egg
Lasagna noodles (uncooked)
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray
- Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes. Add zucchini (and any other vegetables you desire) and cook another 2 minutes. Stir in artichoke hearts, spinach, pasta sauce, water and spices. Let simmer for 10 minutes.
- Mix together 1 cup mozzarella, parmesan, ricotta and egg.
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 1/2 cheese mixture over noodles. Repeat layers 2 more times as desired. Sprinkle remaining mozzarella cheese on top.
- Bake, covered with foil for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Nutritional Information: About 350 calories per serving. Makes 6-8 servings.
Weight Watchers: 7 points for a 1 1/2 cup serving.
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