I came across a recipe last week that is so amazing I have to share. Though I'm not on Weight Watchers right now, I checked out the May/June magazine at the library. Saw this recipe for lasagna that would use up some of my garden veggies and I just happened to have everything else but the ricotta on hand. I have condensed and adjusted the recipe slightly because I felt the WW version was unnecessarily labor intensive. I apologize if this still seems labor intensive. If you like veggies and lasagna, you will LOVE this combination!
3 zucchini, diced into bite-size pieces
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 (10-oz) boxes frozen chopped spinach, thawed and squeezed dry
*I used a bag of fresh spinach that I had and just wilted it down in the cream sauce.
1/2 t salt
2 c. milk
2 T all-purpose flour
3/4 c grated Parmesan cheese
1 (15 oz) container ricotta cheese
3 scallions, chopped
*I happened to have scallions left over from another recipe, but you could substitute 1/4 c chopped white onion. The onion taste will be slightly stronger.
2 (16 oz) jars marinara sauce
*or some homemade spaghetti sauce for those of you who are up to your ears in tomatoes right now.
1 package no-boil lasagna noodles
*I used some no-boil and some boil. :) Just making do with what was leftover in the pantry. And to clarify, I did boil the ones I needed to before baking.
8 oz. (2 cups) shredded mozzarella cheese
In a large pan, saute' zucchini and asparagus with a little olive oil and 1/4 t salt. Cook until crisp-tender. Set aside sauted veggies. In the same pan, combine the milk and flour beating until smooth. Over medium heat, cook until thickened, stirring often. Once thickened, stir in the spinach , 1/2 c Parmesan, and 1/8 t salt. Toss the cooked zucchini and asparagus in with this mixture.
In a separate bowl, combine ricotta, 1 and 1/2 cups mozzarella, scallions, and remaining 1/8 t salt.
Now it's time to layer up your lasagna. The number of layers you have is up to you. I usually like to do 3 layers of noodles, but if you want 2 or 4 just adjust to your liking. Start with a little marinara sauce in the bottom of a 9x13 pan. Layer with 4 of the noodles, half of the veggie mixture, half of the ricotta mixture, and 1/3 of the remaining marinara sauce. Start over with 4 more noodles, the rest of the veggie mixture, the rest of the ricotta mixture, and another 1/3 marinara sauce. Finally, layer 4 more noodles, remaining marinara sauce and top it off with 1/2 cup mozzarella and 1/4 cup parmesan.
Bake at 375' for about 35 minutes. You may want to leave it covered for the first part of the cooking time and then uncover it for the last 10 minutes or so.
My husband is a meat-eater through and through and he didn't even miss the meat in this lasagna. The WW recipe called for fat-free dairy products, but I didn't have that on hand, so I just used what I had. If you used everything fat-free, 1/8 of this lasagna would only be 7 points. Pretty spectacular for lasagna.
So, you can see that I'm quite passionate about this as it has taken me about an hour to post this recipe. I've read and re-read and tried to make my explanations as clear as possible. You've gotta let me know if you make this and what you think of it.
And all this talk about food has me hungry. I'm gonna go look for some chocolate. And I could care less how many WW points it is. :)