HEARTY VEGETABLE LASAGNA (WEIGHT WATCHERS)

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Hearty Vegetable Lasagna (Weight Watchers) image

I modified this recipe and didn't use any non-stick cooking spray or the no-boil noodles. I used some home canned tomato basil marina and threw in some spinach but left out the mushrooms. I also made a big pan of this instead of enough for 4 servings. Recipe posted as written. Courtesy of Weight Watchers New Complete Cookbook.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 small eggplant, about a pound, peeled and cut into 1/4 inch rounds
1 large zucchini, cut on diagonal into 1/4 inch slices
1/4 teaspoon black pepper
2 teaspoons olive oil
2 large garlic cloves, minced
29 ounces fire-roasted tomatoes
8 ounces cremini mushrooms, sliced
1 large red bell pepper, chopped
1/4 cup thinly sliced fresh basil
5 sheets no-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
  • Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
  • Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
  • Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
  • Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
  • Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
  • Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
  • Let stand about 5 minutes before serving.

Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 7.3, Cholesterol 41.9, Sodium 755.8, Carbohydrate 26, Fiber 8.8, Sugar 13.6, Protein 22.2

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