Weight Watcher Wednesday – Vegetable Lasagna

Here is my first submission to Weight Watcher Wednesdays!

My sister in law passed on this delicious Vegetable Lasagna recipe to me last week and I couldn’t wait to make it.  I used some fresh zucchini, squash and asparagus that I picked up at the Farmer’s Market over the weekend.  My husband, who “doesn’t normally like a Veggie Lasagna” (or anything that doesn’t have meat in it!) loved it and took leftovers with him to lunch today.  It’s hard to believe that it’s only 6 points a serving…but I will admit, it was hard for me to have just 1 serving!  Oh well!

Vegetable Lasagna
Weight Watchers Magazine Sept/Oct 2007 (it’s called Spinach Lasagna in the magazine)

9 lasagna noodles  (I used whole-wheat to make it even healthier)

2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 16-ounce container fat-free cottage cheese (I used 1%)
1 10-ounce package frozen spinach, thawed and squeezed dry
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
1 garlic clove, crushed through a press (I used 3 cloves, minced)
1/2 teaspoon salt
1 24-ounce jar marinara sauce
I also added a bunch of asparagus and a zucchini to the squash layer.
Cook the noodles according to package directions.  Drain and rinse, set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add the squash and cook until golden, 2-3 minutes per side.  Set aside.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of Parmesan, eggs, basil, garlic, and salt.
Preheat the oven to 375 degrees.  Spread 1 cup sauce in 9×13 baking dish.  Top with 3 noodles, 2 cups filling and the squash (here is where I added asparagus and squash).  Top with 3 noodles, 1 cup sauce, and remaining filling.  Top with remaining noodles, sauce and cheeses.  Cover and bake 30 minutes.  Uncover.  Bake 20 minutes.  Let stand 10 minutes before serving.
Serving size:  1/12 of lasagna, Points value:  6
THANKS MAXINE for a great recipe!!  Send more!

Kid Approved!
(I actually made the kiddies individual lasagna rolls with just the spinach filling and sauce)
This wine is one that was sent to me from my Wine.com Wine Club selection.  It was a perfect Italian red to go with my lasagna!  Of course…don’t forget to add the additional points per glass.  🙂

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Weight Watcher Wednesday – Vegetable Lasagna

Here is my first submission to Weight Watcher Wednesdays!

My sister in law passed on this delicious Vegetable Lasagna recipe to me last week and I couldn’t wait to make it.  I used some fresh zucchini, squash and asparagus that I picked up at the Farmer’s Market over the weekend.  My husband, who “doesn’t normally like a Veggie Lasagna” (or anything that doesn’t have meat in it!) loved it and took leftovers with him to lunch today.  It’s hard to believe that it’s only 6 points a serving…but I will admit, it was hard for me to have just 1 serving!  Oh well!

Vegetable Lasagna
Weight Watchers Magazine Sept/Oct 2007 (it’s called Spinach Lasagna in the magazine)

9 lasagna noodles  (I used whole-wheat to make it even healthier)

2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 16-ounce container fat-free cottage cheese (I used 1%)
1 10-ounce package frozen spinach, thawed and squeezed dry
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
1 garlic clove, crushed through a press (I used 3 cloves, minced)
1/2 teaspoon salt
1 24-ounce jar marinara sauce
I also added a bunch of asparagus and a zucchini to the squash layer.
Cook the noodles according to package directions.  Drain and rinse, set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add the squash and cook until golden, 2-3 minutes per side.  Set aside.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of Parmesan, eggs, basil, garlic, and salt.
Preheat the oven to 375 degrees.  Spread 1 cup sauce in 9×13 baking dish.  Top with 3 noodles, 2 cups filling and the squash (here is where I added asparagus and squash).  Top with 3 noodles, 1 cup sauce, and remaining filling.  Top with remaining noodles, sauce and cheeses.  Cover and bake 30 minutes.  Uncover.  Bake 20 minutes.  Let stand 10 minutes before serving.
Serving size:  1/12 of lasagna, Points value:  6
THANKS MAXINE for a great recipe!!  Send more!

Kid Approved!
(I actually made the kiddies individual lasagna rolls with just the spinach filling and sauce)
This wine is one that was sent to me from my Wine.com Wine Club selection.  It was a perfect Italian red to go with my lasagna!  Of course…don’t forget to add the additional points per glass.  🙂