I plugged this recipe into Weight Watchers recipe builder and made changes until I got it down to 6 points. It takes about 45 minutes from start to finish.
All in all a good weeknight meal. If you use the julienned carrots in the bags from the produce dept and pre-sliced mushrooms it’ll shave a little more time off. You could easily put this together on a weekend day and cover it tightly and not bake it until Tuesday or Wednesday for an even quicker week night meal. BONUS! 🙂
The Veggie Shreds don’t melt 100% like cheese but they taste good. Let me know if you try this and how you like it!
Serves: 8
10 No Cook lasagna noodles
1/2 cup fresh baby spinach leaves washed
1 tablespoon olive oil
1 cup grated carrots or pre-packaged julienned carrot
1/2 cup chopped onions
1/4 pound fresh mushrooms sliced
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1 2.5 oz can sliced ripe olives drained
1 teaspoon crushed dried oreeano
1 teaspoon crushed, dried sweet basil
2 cups fat free ricotta cheese
1 egg beaten
Dash salt
Dash black pepper
2 cups galaxy veggie shreds
Recipe formatted with the Cook’n Cookbook Software from DVO Enterprises.
1/2 cup fresh baby spinach leaves washed
1 tablespoon olive oil
1 cup grated carrots or pre-packaged julienned carrot
1/2 cup chopped onions
1/4 pound fresh mushrooms sliced
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1 2.5 oz can sliced ripe olives drained
1 teaspoon crushed dried oreeano
1 teaspoon crushed, dried sweet basil
2 cups fat free ricotta cheese
1 egg beaten
Dash salt
Dash black pepper
2 cups galaxy veggie shreds
Recipe formatted with the Cook’n Cookbook Software from DVO Enterprises.
We were so hungry I almost forgot to take a photo! 🙂
