The serving sizes looked small but to everyone's surprise it was very filling. An easy lasagne to prepare especially as there was no Bechamel Sauce to make. Full of mushrooms and a nice not overpowering tomato sauce I could eat a lot of this.
Triple Cheese and Mushroom Lasagne
(recipe source: WW Secret of Success Cookbook)
Points per serve: 6.5
1 onion, finely chopped
2 cloves garlic, crushed
1 finely chopped red capsicum
300 grams button mushrooms, sliced
400 gram can diced tomatoes
140 gram tub tomato paste
1 cup water
1 vegetable stock cube or 1 teaspoon vegetable stock powder
250 grams low fat cream cheese
250 grams low fat cottage cheese
250 grams packet dried instant lasagne sheets
100 grams low fat grated tasty cheese
Preheat oven to 180 degrees Celsius.
Spray a 25 cm x 18 cm (base measurement) baking dish lightly with cooking spray. Spray a large non-stick frying pan with cooking spray and heat over a medium heat. Add onion, garlic and capsicum and cook for 5 minutes or until softened. Stir in mushrooms, tomatoes, tomato paste, water and stock cube. Bring to the boil, reduce heat and simmer for 10 minutes or until thickened slightly.
Beat cream cheese and cottage cheese until well combined. Heat in the microwave for about 30 seconds to make the mixture easier to spread.
Spread 1/3 tomato mixture over the base of the dish. Top with a single layer of lasagne sheets and half the cheese mixture. Add another layer of lasagne sheets, half the remaining sauce mixture, and remaining cheese mixture. Make a final layer of lasagne then the remaining sauce.
Sprinkle with grated cheese and bake for 50 minutes of until pasta is tender and top is golden brown. Cover with foil if top is browning too much.