2 (14.5-ounce) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 large basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup part-skim ricotta cheese
1/2 cup part-skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6-ounces lasagna noodles, broken into thirds and fully cooked
2 tablespoons parsley (dried or fresh)
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 the 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 has thickened.
Serve immediately with additional basil or parsley.
Nutritional Information per serving (Serving size: 1 cup): Calories: 301, Fat: 11g, Sat Fat: 5g, Fiber: 3g, Sugar: 4g, Sodium 821mg, Potassium 344mg, Protein: 15g, Carbohydrates: 34g
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.