Servings: 6
Ingredients:
- 1 jar Spaghetti sauce
- 6 lasagna noodles, uncooked
- 15 oz part-skim ricotta cheese
- 1/2 cups broccoli, chopped
- 1/2 cups white mushrooms
- 1/2 cups fresh spinach
- 1/2 cups zucchini, sliced
- 8 oz mozzarella cheese, part skim milk, shredded
Instructions:
- Preheat oven to 375°F. Spray 11″x7″-inch baking dish with non-stick cooking spray.
- Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 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.
- Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour.
- Sprinkle with remaining mozzarella cheese bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
Cooking Tips
You don’t need to stick with the four vegetables I chose. Make it different every time by selecting whatever is good or on sale in the produce section at your local grocery store. You should stay away from starchy vegetables like potatoes or corn, however, to keep the calorie count low.
Check out the salad bar if you do not have much time to dedicate to vegetable chopping.
Tweaked from Weight Watcher recipe card
