Garden Lasagna
Source of Recipe
WW Boards
Recipe Introduction
8 Servings; 5 Points per serving
List of Ingredients
1 (15-ounce) can rinsed and drained black beans
1 (24 to 30 ounce) jar red pasta sauce
2 medium carrots, grated
1 medium zucchini, grated
1 cup water
1 lightly beaten egg
16 ounces fat-free or reduced fat ricotta cheese
� cup freshly grated Parmesan cheese
� cup shredded part-skim mozzarella cheese
8 uncooked regular lasagna noodles
Recipe
Heat oven to 350 degrees. Coat a 9 x 13 cake pan with nonstick cooking spray. In a large bowl, mix together beans, pasta sauce, carrots, zucchini, and water. Set aside. In another bowl, combine the egg, ricotta and Parmesan cheeses. Cover bottom of baking dish with 1 cup bean-vegetable sauce; top with 4 noodles. Spread the ricotta cheese mixture over all; top with 1 cup sauce and remaining noodles. Pour remaining sauce over all; sprinkle with mozzarella. Cover tightly with foil and bake 45 minutes. Uncover and let stand 15 minutes before serving.
Per serving: 283 calories, 20 g protein, 5 g fat, 41 g carbohydrates, 39 mg cholesterol, 828 mg sodium, 6 g fiber.
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