www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Weight Watchers Recipe Points Value 6 | |||||
| Ingredients: | |||||
| 26 Oz | Cream of Mushroom Soup | ||||
| 1 Cup | Milk | ||||
| 1 Cup | Water | ||||
| 10 Oz | Spinach, Frozen | ||||
| 7 Oz | Sausage, Low Fat | ||||
| 1 Cup | Ricotta Cheese, Fat Free | ||||
| 1 Cup | Mozzarella Cheese, Shredded | ||||
| 9 Pieces | Lasagna Noodles | ||||
| 3 Tbs | Parsley | ||||
| Directions: | |||||
|
1. Preheat oven to 375F. Spray 9x13in baking pan with nonstick spray.
2. To make sauce, whisk together the mushroom soup, milk, and water in a large bowl; set aside. 3. Combine the spinach, sausage, ricotta, mozzarell, and 1 cup of the sauce in a large bowl. 4. Spoon 1 cup of remaining sauce into the bottom of the baking dish. Arrange 3 of the lasagna noodles over the suace. Spoon half of the spinach mixture over the noodles; top with 1/3 of the remaining sauce. Repeat layering once with the noodles, spinach mixture, and sauce. Top with the remaining noodles and remaining sauces. 5. Arrange parsley leaves on the sauce. Cover lasagna loosely with foil and bake until hot and bubbly, about 50 minutes. Let stand about 10 minutes before serving. Yields 1/8th of lasagna per serving. |
|||||
