I could hardly believe it when I first saw this yummy, cheesy, pasta dish - on the weight watchers website! How could this possibly a weight watchers recipe. Could all of that pasta goodness really be included in a healthy dinner? I copied the nutritional facts from weight watchers just to show you. (I needed prove myself.)
Nutritional information per 1 cup:
Calories: 275Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7
So there you have it - an easy and healthy lasagna recipe that you can make in under 30 minutes. Sign me up.
Skillet Lasagna
Recipe adapted from Weight Watchers One Pot cookbook.
Ingredients:
- 1 1/2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) cans Italian diced tomatoes, drained
- 1/4 cup tomato sauce
- 3 basil leaves, chopped
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 cup skim ricotta cheese
- 1/2 cup part skim mozzarella cheese
- 3 tablespoons Parmesan cheese
- About 6 ounces lasagna noodles, broken into thirds & fully cooked
- 2 tablespoons parsley (dried or fresh)
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes.
Add garlic and
mushrooms and cook until garlic is fragrant, about one minute.
Add in
diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until
it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well.
Add scoops of
ricotta cheese over the noodles.
Add in mozzarella and Parmesan. Stir
in parsley. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.
I thought this was a delicious dinner. Both of my kids picked out the big pieces of tomato. Next time, I may have to chop the tomatoes a little finer to make the dish more "kid-friendly." It was still a yummy dinner and it didn't take me all night to prepare. This ones a keeper.
Ciao!
Skillet Lasagna
Recipe adapted from Weight Watchers One Pot cookbook.
Ingredients:
- 1 1/2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) cans Italian diced tomatoes, drained
- 1/4 cup tomato sauce
- 3 basil leaves, chopped
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 cup skim ricotta cheese
- 1/2 cup part skim mozzarella cheese
- 3 tablespoons Parmesan cheese
- About 6 ounces lasagna noodles, broken into thirds & fully cooked
- 2 tablespoons parsley (dried or fresh)
Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
- Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
- Serve immediately with additional basil or parsley.
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