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Mediterranean 3-Cheese Lasagna
MelissaGraham7
Posts: 406 Member
This is not my original - it is a Weight Watchers' recipe from the "In One Pot" Cookbook: Hopefully, it is okay to share as I just made it today and it was quite yummy:
Makes 8 servings
One 15-ounce container fat-free ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded fat-free mozarella cheese
4 ounces crumbled reduced-fat feta cheese
1 large egg slightly beaten (or I used egg substitute 1/4 cup, which probably deducts a few calories)
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmet
One 26-ounce jar mushroom and olive tomata/pasta sauce
9 oven-ready no-boil lasagna noodles
Also: I added about 1/3 cup of soy crumbles (meat substitute) to the 1st and 2nd layers because hubby isn't dieting and likes meat and it totally fooled him).
Preheat oven to 375 and spray a 9 x 13 baking dish with nonstick spray.
Combine ricotta cheese, spinach, 1 cup of the mozarella, all the feta egg, and all the spices in a large bowl and mix well.
Spread about 3/4 cup tomato sauce over bottom of dish. Top with 3 no-boil noodles. Spread 1/2 of the cheese mixture over the 3 noodles. Top with about 3/4 cup of tomato sauce. Repeat another layer of noodles, the other 1/2 of the cheese mixture, and top with 3/4 cup tomato/pasta sauce. Top with last 3 noodles, remaining sauce, and the rest of the mozarella (about 1 cup).
Cover with foil and bake 30 minutes at 375; remove foil and bake 10-15 more minutes until brown and bubbly.
Can make this ahead & refrigerate or even freeze (but allow extra time for cooking).
Nutrition: 1/8 of dish: 234 calories, 5 g fat, 3 g saturated fat, 44 mg cholesterol, 518 mg sodium, 25 g carbohydrates, 22 g protein, and 410 mg calcium.
Note: I actually divided into 6 pieces and it still came out to only 375 calories and was very filling, although 8 pieces might have been just fine.
Makes 8 servings
One 15-ounce container fat-free ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded fat-free mozarella cheese
4 ounces crumbled reduced-fat feta cheese
1 large egg slightly beaten (or I used egg substitute 1/4 cup, which probably deducts a few calories)
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmet
One 26-ounce jar mushroom and olive tomata/pasta sauce
9 oven-ready no-boil lasagna noodles
Also: I added about 1/3 cup of soy crumbles (meat substitute) to the 1st and 2nd layers because hubby isn't dieting and likes meat and it totally fooled him).
Preheat oven to 375 and spray a 9 x 13 baking dish with nonstick spray.
Combine ricotta cheese, spinach, 1 cup of the mozarella, all the feta egg, and all the spices in a large bowl and mix well.
Spread about 3/4 cup tomato sauce over bottom of dish. Top with 3 no-boil noodles. Spread 1/2 of the cheese mixture over the 3 noodles. Top with about 3/4 cup of tomato sauce. Repeat another layer of noodles, the other 1/2 of the cheese mixture, and top with 3/4 cup tomato/pasta sauce. Top with last 3 noodles, remaining sauce, and the rest of the mozarella (about 1 cup).
Cover with foil and bake 30 minutes at 375; remove foil and bake 10-15 more minutes until brown and bubbly.
Can make this ahead & refrigerate or even freeze (but allow extra time for cooking).
Nutrition: 1/8 of dish: 234 calories, 5 g fat, 3 g saturated fat, 44 mg cholesterol, 518 mg sodium, 25 g carbohydrates, 22 g protein, and 410 mg calcium.
Note: I actually divided into 6 pieces and it still came out to only 375 calories and was very filling, although 8 pieces might have been just fine.
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Replies
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That sounds delish! Never even occured to me to look for fat free ricotta. Not sure I could fool my man with soy burger but he's been ok with turkey burger.0
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and actually, the reduced fat ricotta is what I used as I couldn't find fat-free ricotta, though I used fat-free ricotta a few months ago in a pumpkin lasagna recipe. The reduced fat ricotta is what I used today and is what these nutrition statistics are based on.0
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