Creamy Vegetable Lasagna Ww Friendly Recipes

WEIGHT WATCHERS VEGETABLE "LASAGNA" RECIPE - (4.4/5)

Weight Watchers vegetable

Number Of Ingredients 8

Ingredients

1/2 cup thawed frozen chopped spinach
1 egg
1 container (15oz) whole milk ricotta cheese
1 1/4 cups shredded mozzarella cheese, about 5 oz.
1 tsp. fennel seeds, crushed
1 jar (24 oz) marinara pasta sauce
2 pkgs 1 lb each frozen breaded Italian -style eggplant cutlets
fresh basil sprig, optional

Steps:

*preheat oven to 425. drain thawed spinach well and squeeze out excess liquid until spinach is dry; reserve. In bowl, lightly beat egg. Stir in ricotta cheese, 1/2 cup mozzarella cheese, crushed fennel seeds and reserved spinach until blended. Spread 1/2 cup marinara sauce over bottom of 2 1/2 qt baking dish. arrange 1/3 of frozen eggplant slices in single layer over sauce. spread half of the ricotta mixture over eggplant. top with 3/4 cup of sauce, then half of the remaining eggplant slices and remaining ricotta mixture. gently spread 3/4 sauce over ricotta mixture. top with remaining eggplant and sauce. cover with foil. bake lasagna 45 minutes or until hot in center. uncover ans sprinkle with remaining 3/4 cup mozzarella cheese. bake uncovered until cheese is melted and casserole is hot in center. let stand 10 minutes. serve garnished with fresh basil. cal: 366 protein: 17g fat:17g chol:66mg carbs:38g sodium 897 mg fiber:7g

CREAMY VEGETABLE LASAGNA

Creamy Vegetable Lasagna image

Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish.

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 2-3 servings.

Number Of Ingredients 18

Ingredients

4 lasagna noodles, cooked and drained
2 medium carrots, grated
1 small zucchini, grated
1 small sweet red pepper, diced
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
3/4 cup ricotta cheese
1 large egg, lightly beaten
1 teaspoon Italian seasoning
2/3 cup shredded mozzarella cheese

Steps:

Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.

Nutrition Facts :

IRRESISTIBLE & HEALTHY VEGETARIAN LASAGNA W/ CREAM SAUCE!

Irresistible & Healthy Vegetarian Lasagna W/ Cream Sauce! image

I love lasagna with white sauce but all the cheese, cream and carbs don't make it a healthy choice. I set out to revamp this great classic to be health-conscious while still keeping that great sinful taste and I came up with this recipe. The prep takes awhile since the lasagna noodles need to be cooked before baking and there are lots of veggies to slice up but it's well worth the effort! The healthy end result balances protein and carbs, gets in a serving of healthy veggies AND is so low-cal you can even enjoy a glass of white wine with it. Bon Appetit!

Provided by WindyCityHealthyChef

Categories European

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 21

Ingredients

2 cups zucchini, julienned
2 cups yellow squash, julienned
2 (15 ounce) cans sliced mushrooms, drained
2 teaspoons minced garlic cloves
2 cups carrots, julienned
1 cup broccoli floret, cut into small pieces
1 teaspoon italian seasoning
4 tablespoons extra virgin olive oil
1 cup onion, diced
4 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups skim milk
1/2 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated
9 whole wheat lasagna noodles (Such as Hodgson Mills)
3 cups part-skim mozzarella cheese, shredded
15 ounces fat-free ricotta cheese
1 (10 ounce) package frozen spinach, thawed and drained
2 teaspoons dried parsley or 2 tablespoons fresh parsley, chopped
2 teaspoons dried basil leaves or 2 tablespoons fresh basil, chopped

Steps:

·Spray a 13"x 9" pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling.
·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool.
·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it'll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
·Remove from oven and let sit 10-15 minutes before cutting and serving.

Nutrition Facts : Calories 289.7, Fat 15.9, SaturatedFat 7.5, Cholesterol 42.4, Sodium 708.2, Carbohydrate 15.9, Fiber 2.9, Sugar 4.9, Protein 22.8

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