Weight Watcher Recipes 8 points
8 uncooked lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onion
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
3 garlic cloves, minced
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
1/8 teaspoon crushed red pepper
To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.
Calories: 393 (27% from fat)
Fat:11.7g (sat 4.3g,mono 3.6g,poly 1.5g)
This recipe was from Cooking Light. We really liked it, but I think Ben liked the cookies I made last night better. 😉 Instead of mushrooms, I added some shredded chicken and didn’t make the sauce that was suggested. I just used a jar of Hunt’s Roasted Garlic sauce. Don’t really care to much for red pepper sauce.
The spinach was probably the cheapest part of this meal. Bought some at grocery store, a 10 oz package was only 98 cents. I can’t believe how much water is in this stuff. I let it drain for about half an hour and then took a couple of napkins (I don’t have any paper towels) and squeezed as much water out as I could. Amazing. I think this recipe is definitly a keeper and I will make sure that I have frozen spinach in the freezer from now on.