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Last minute lasagna

6
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Moderate
This meatless lasagna is a satisfying vegetable-packed meal. Make it on days when you have time to cook, then freeze servings in single-size portions so you have ready-to-go meals on nights when you’re rush or simply don’t feel like cooking. There’s no need to cook the noodles before you assemble the lasagna. Covering it with foil traps in steam, cooking the lasagna noodles in the juices. Squeeze out as much of the water from the frozen spinach as you can to prevent it from watering out too much as the lasagna cooks. If you like, you can use 2 egg whites in place of the egg substitute.

Ingredients

Sherry cooking wine

1 Tbsp, dry

Carrots

2 medium, grated

Red bell pepper

1 large, chopped

Chopped frozen spinach

10 oz, thawed and drained

Fat free ricotta cheese

15 oz

Part skim mozzarella cheese

6 oz, shredded

Grated Parmesan cheese

¼ cup(s)

Garlic powder

½ tsp

Dried oregano

1 tsp, or other Italian herbs

Fat free egg substitute

¼ cup(s)

Canned tomato sauce

26 oz

Uncooked lasagna noodles

8 oz, spinach

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning and egg substitute. Fold in carrots and pepper.
  4. 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.
  5. 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.

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