Back to Recipes

Last Minute Lasagna
Weight Watchers - 5 POINTS

1 Tbsp sherry cooking wine, dry
2 medium carrot(s), grated
1 large sweet red pepper(s), chopped
10 oz chopped frozen spinach, thawed and drained
15 oz fat-free ricotta cheese
6 oz part-skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1 tsp dried oregano, or other Italian herbs
1/4 cup regular egg substitute
26 oz canned tomato sauce
8 oz dry lasagna noodles, spinach

Preheat oven to 350°F.

Coat a large, nonstick skillet with cooking spray. Add dry cooking sherry and heat until it sizzles. Add carrots and pepper; stir-fry until tender, about 3 minutes. Remove from heat and set aside.

In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning and egg substitute. Fold in carrots and pepper.

Spread 1/2 cup of tomato sauce on the bottom of a 9- x 13-inch casserole pan. Arrange a layer of lasagna noodles over the sauce and spread half the cheese mixture over the noodles. Pour 1 cup of tomato sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with the remaining tomato sauce.

Cover pan with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Remove and let sit about 10 minutes before serving.