1 1/2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 cup chopped mushrooms
2 garlic cloves, minced
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
Weight Watchers POINTS: Smart Points: 7, Points Plus: 7