WW NO MEAT LASAGNA

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How to make WW No Meat Lasagna

Provided by @MakeItYours

Number Of Ingredients 11

4 Tbsp light butter
2 Tbsp flour
1-1/2 Cups skim milk
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
2 medium zucchini or summer squash, halved lengthwise and thinly sliced (about 3 cups
10 oz Cremini mushrooms, sliced (about 3-3/4 cups)
1 medium red bell pepper, cut into 2" strips (about 1-1/2 cups)
1/2 lb asparagus trimmed and cut into 2" long pieces (about 2 cups)
3 cups Prego Heart Smart Ricotta Parmesan Italian Sauce
12 oven ready lasagna noodles (no boil)

Steps:

  • Preheat oven to 375° F.
  • Heat 2 tbsp of the butter in a 1 quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk.
  • Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove saucepan from heat.
  • Heat the remaining butter in a 12 inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus; cook for 10 minutes or until vegetables are tender crisp, stirring occasionally.
  • Layer 1/2 cup Italian sauce, 4 of the lasagna noodles, 3/4 cup of Italian sauce,
  • of the milk mixture and 1/2 the vegetable mixture in a 3 quart baking dish.
  • Repeat process. Top with the remaining lasagna noodles, sauce and milk mixture.
  • Cover baking dish loosely with foil.
  • Bake for 45 minutes or until the lasagna is hot and bubbling.
  • Let stand for 10 minutes before serving.
  • Yield: 8 Servings
  • Serving Size: 1-1/2 cups per serving
  • Weight Watchers PointsPlus+ = 7
  • Nutrition Information:
  • Calories 258, Fat 7g, Cholesterol 8mg, Sodium 410mg, Carbs 39g, Fiber 5g, Protein 10g

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