Best Babzys Spinach And Feta Lasagna Only 5 Ww Points Recipes

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WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)



Weight Watchers Easy Lasagnas (7 Points) image

Make and share this Weight Watchers Easy Lasagnas (7 Points) recipe from Food.com.

Provided by AmandaMcG

Categories     Vegetable

Time 1h

Yield 2 lasagnas, 2 serving(s)

Number Of Ingredients 10

1 small zucchini, sliced
1 cup frozen loose-packed cut-leaf spinach
1 cup sliced cremini mushroom
1/4 teaspoon salt
1 cup fat-free ricotta cheese
4 tablespoons grated parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 cup roasted pepper pasta sauce
3 no-boil lasagna noodles, halved crosswise

Steps:

  • Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
  • Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
  • Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.

Nutrition Facts : Calories 178.6, Fat 6.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 989.7, Carbohydrate 22.5, Fiber 4.6, Sugar 13.8, Protein 8.4

WW SPINACH LASAGNA



Ww Spinach Lasagna image

Make and share this Ww Spinach Lasagna recipe from Food.com.

Provided by Redsie

Categories     < 4 Hours

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

9 lasagna noodles
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 (16 ounce) container fat-free cottage cheese
1 (10 ounce) package frozen spinach, thawed and squeezed dry
3 cups shredded part-skim mozzarella cheese
1/2 cup grated parmesan cheese
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
1 garlic clove, crushed through a press
salt
1 (24 ounce) jar marinara sauce

Steps:

  • Cook the noodles according to package directions. Drain and rinse; set aside.
  • Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
  • Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of the Parmesan, the eggs, basil, garlic and salt.
  • Preheat the oven to 375°F Spread 1 cup sauce in a 9x13 inch baking dish. Top with 3 noodles, 2 cups filling, and the squash. Top with 3 noodles, 1 cup sauce and remaining filling. Top with remaining noodles, sauce and cheeses. Cover and bake 30 minutes.
  • Uncover. Bake 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 329.9, Fat 13.2, SaturatedFat 7.2, Cholesterol 77.8, Sodium 755.3, Carbohydrate 24.7, Fiber 2, Sugar 8.1, Protein 27.8

YAKISOBA (JAPANESE SPAGHETTI) 5 WW POINTS



Yakisoba (Japanese Spaghetti) 5 Ww Points image

This was pulled from the ww community. It's a yummy favorite. Great to reheat for lunch. Great as a main dish. I sometimes add peanuts, shrimp, or other protein. Substitute veggies or pasta, or your personal favorites. Napa cabbage can be used instead of bok choy.

Provided by scarysheree

Categories     One Dish Meal

Time 35m

Yield 3 serving(s)

Number Of Ingredients 13

1 small onion, chopped
1 sweet red pepper, sliced
4 medium mushrooms, sliced
1/2 head bok choy, sliced
1/2 cup green peas, frozen
1/2 cup bean sprouts
1 (6 ounce) can water chestnuts, drained & rinsed
1 teaspoon sesame oil
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 tablespoons light soy sauce
2 tablespoons oyster sauce
6 ounces japanese noodles

Steps:

  • Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
  • Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
  • Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
  • Heat oil in large skillet. Add peppers, mushroom, garlic, onion, bean sprouts, and peas. Stir fry about 5 minutes. Add water chestnuts, and bok choy, and continue to stir fry. Add cooked noodles and sauce. Mix well. Serve.
  • Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.

PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)



Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian) image

This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

9 -10 lasagna noodles, uncooked
1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon balsamic vinegar (optional)
1 tablespoon dried basil
1 teaspoon dried oregano
1/2-1 teaspoon garlic powder
salt and pepper
2 cups shredded mozzarella cheese, divided (more if desired)
1 cup feta cheese, crumbled (more if desired)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
1/2-1 lb portabella mushroom, cut into 1/4 inch thick slices

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Cook the lasagna noodles until soft.
  • Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
  • in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
  • In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
  • Layer 3 pieces of cooked lasagna noodles on top of the sauce.
  • Then 1/2 of the cheese mixture.
  • Then 1/2 of the sliced mushrooms.
  • Then another 1/3 of the sauce; repeat.
  • Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
  • Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

Nutrition Facts : Calories 288.6, Fat 11.8, SaturatedFat 6.8, Cholesterol 62.1, Sodium 814.3, Carbohydrate 31.1, Fiber 4.2, Sugar 7.7, Protein 16.7

SPINACH-FETA LASAGNA



Spinach-feta Lasagna image

Make and share this Spinach-feta Lasagna recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
salt
pepper
1 dash nutmeg
1 lb lasagna noodle
2 (10 ounce) packages frozen chopped spinach, thawed,steamed,drained and squeezed dry
2 large red onions, peeled and finely chopped (about 2 cups)
2 stalks celery, finely chopped
1 cup of chopped fresh dill
1/2 cup of chopped of fresh mint
1/2 lb feta, crumbled
1 1/4 lbs of greek anthotiro or 1 1/4 lbs ricotta cheese
salt & freshly ground black pepper
1/2 teaspoon of freshly grated nutmeg
2 eggs, slightly beaten
1/2 cup of grated kefalotiri or 1/2 cup parmesan cheese
5 -7 tablespoons olive oil

Steps:

  • Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
  • Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
  • Cover the bechamel with a kitchen towel and set aside until ready to use.
  • Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
  • Remove, drain, and place in a large bowl of cold water until ready to use.
  • Heat 3 tablespoons olive oil in a medium skillet.
  • Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
  • Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
  • Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
  • Preheat oven to 350d.
  • Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
  • Spread 2-3 tablespoons of bechamel on the bottom.
  • Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
  • Arrange one-third of the noodles in a single layer over the bechamel.
  • Spread half the filling over the lasagna.
  • Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
  • Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
  • Bake for 45-50 minutes, until top is golden brown.
  • Remove, cool slightly and serve.

Nutrition Facts : Calories 658.1, Fat 29.9, SaturatedFat 12.6, Cholesterol 125.7, Sodium 575.1, Carbohydrate 74.5, Fiber 6.9, Sugar 6.3, Protein 24.9

SPINACH FETA PIZZA (6 WW POINTS)



Spinach Feta Pizza (6 WW points) image

Found this recipe in Taste of Home by Wilma Lombardo. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 1 slice of pizza (cut pizza into 6 slices).

Provided by Trixyinaz

Categories     Yeast Breads

Time 1h55m

Yield 6 slices

Number Of Ingredients 14

3/4 cup water (70 to 80 degrees)
2 tablespoons olive oil or 2 tablespoons canola oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 cups bread flour
2 teaspoons active dry yeast
1 clove garlic, minced
1/8 teaspoon garlic salt
2 cups chopped fresh spinach
1 small red onion, sliced and separated into rings
1 cup sliced fresh mushrooms
4 ounces shredded mozzarella cheese
1/4 cup crumbled feta cheese
1/2 teaspoon dried basil

Steps:

  • DOUGH: In a bread machine pan, place the first six ingredients in order suggested by manufacturer.
  • Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tbs of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Knead for 1 minute.
  • Cover and let rest for 15 minutes.
  • Roll into a 12-in circle.
  • Transfer to a lightly greased 12-in pizza pan.
  • Cover and let rise in a warm place until puffed, about 20 minutes.
  • TOPPINGS: Sprinkle with garlic and garlic salt.
  • Top with the spinach, onion, mushrooms, cheeses and basil.
  • Bake at 400 degrees for 30 to 35 minutes or until gold and cheese is melted.
  • Let stand 5 minutes before slicing.
  • Cut pizza into 6 slices.

BABZY'S SPINACH AND FETA LASAGNA - ONLY 5 WW POINTS



Babzy's Spinach and Feta Lasagna - Only 5 Ww Points image

So good, low fat and freezes well too. I cut the 9x13 pan into 9 equal pieces for only 5 ww points each!

Provided by thepurpleturtle

Categories     < 4 Hours

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 15

9 whole wheat lasagna noodles
1 tablespoon olive oil
1 onion, chopped
1/2 lb mushroom, sliced
3 garlic cloves, minced
1 egg
4 cups fresh spinach, chopped
500 g fat-free cottage cheese
1/2 cup parmesan cheese
1/2 cup feta cheese, crumbled
1 (26 ounce) jar spaghetti sauce
1 (14 ounce) can chopped tomatoes
1 cup mozzarella cheese, shredded
pepper
1 teaspoon dried oregano

Steps:

  • Cook the lasagna noodles according to package directions and drain.
  • In a skillet or pot, cook onion in olive oil over medium heat until soft, about 5 minutes. Add sliced mushrooms and garlic, continue cooking until mushrooms are done, about 5 more minutes.
  • Add diced tomatoes, spaghetti sauce, oregano and pepper to taste to the mushroom and onion mixture. Simmer for 5 more minutes and then remove from heat.
  • In a large bowl, combine egg, cottage cheese, parmesan cheese, feta cheese and spinach.
  • Spoon a little of the sauce in a 9x13 glass baking dish the layer in this order:.
  • 3 lasagna noodles.
  • 1/2 of the cottage cheese mixture.
  • 1/3 of the sauce.
  • 3 lasagna noodles.
  • 1/2 of the cottage cheese mixture.
  • 1/3 of the sauce.
  • 3 lasagna noodles.
  • 1/3 of the sauce.
  • Mozzarella cheese.
  • Cover with foil and bake at 350 degrees for 40 minutes, uncover and continue cooking for 20 more minutes until cheese is light brown and bubbly.

Nutrition Facts : Calories 239.6, Fat 10.7, SaturatedFat 4.7, Cholesterol 49.5, Sodium 702.4, Carbohydrate 16.4, Fiber 1.7, Sugar 11.5, Protein 19.8

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