4 points
I made the WW “ Cremini Vegetable Lasagna” tonight, and it was really good. The portion was 1/12 of a 9×13 pan and 4 points per serving but again, it was super tasty
Ingredients
- Dried oregano
- ½ tsp
- Table salt
- 1 tsp divided
- Chopped frozen spinach
- 10 oz thawed
- Onion
- 1 medium chopped
- Cremini mushroom
- 8 oz sliced
- Marinara sauce
- 4 cup s
- Uncooked lasagna noodles
- 9 item s
- fat free mozzarella cheese
- 2½/ CUp s
- Dried oregano
- ½ tsp
- Table salt
- 1 tsp divided
- Garlic
- 2 cloves
- fresh lemon juice
- 2 tablespoons
- (Optional add layer of roasted vegetables
Instructions
- Instructions
- Preheat oven to 350°F. Coat a 9-x 13-inch baking dish with
- cooking spray.
- Place tofu, Parmesan, milk, garlic, lemon juice, oregano and 1/2 tsp salt in a blender jar; puree until combined but not completely smooth. Pour into a large mixing bowl; stir in spinach
- Heat cooking spray in a large nonstick skillet over medium heat. add onion; cook, stirring occasionally, until translucent, 2-3 minutes. Add mushrooms and remaining 1/2 tsp salt; cook, stirring once or twice, until mushrooms have released most of their liquid, 6-8 minutes
- Spread 3/4 cup marinara sauce in bottom of prepared baking dish; top with a layer of 3 lasagna noodles (don’t overlap noodles since they will expand during baking). Top with half tofu mixture, half mushroom mixture and 3/4 cup marinara sauce; sprinkle with 3/4 cup mozzarella. Repeat to make another layer and then top with last 3 noodles; spoon on remaining marinara sauce and remaining mozzarella.