INGREDIENTS
- 1 ½ tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 cup chopped mushrooms
- 2 medium garlic cloves, minced
- Two 14.5-ounce cans Italian diced tomatoes, drained
- 1/4 cup tomato sauce
- 3 large fresh basil leaves, chopped
- 1/4 teaspoon pepper
- 1 teaspoon sea salt
- 1/2 cup part skim ricotta cheese
- 1/2 cup part skim mozzarella cheese
- 3 tablespoons Parmesan cheese
- 6 ounces (about) lasagna noodles, broken into thirds and cooked
- 2 tablespoons chopped fresh Italian parsley
INSTRUCTIONS
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and mushrooms and cook until the garlic is fragrant, about one minute. Add in the diced tomatoes, tomato sauce, basil, salt and pepper. Cook the mixture until it thickens up a bit, around 5 minutes.
- Add the noodles to the skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in the mozzarella and Parmesan. Stir in the parsley. Cook about 2 more minutes, or until the mixture has thickened.
- Serve immediately with additional basil or parsley.
NUTRITION
Serving: 1serving (1 cup) | Calories: 284kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 804mg | Potassium: 501mg | Fiber: 4g | Sugar: 6g | Vitamin A: 468IU | Vitamin C: 13mg | Calcium: 234mg | Iron: 2mg |
WW Smartpoints: 9
