Sunday, November 25, 2012

Pepperoni and Portabella Mushroom Lasagna

Lasagna is one of my favorite cold weather comfort foods and today is a perfect day to make it. This lightened up version uses turkey pepperoni and reduced fat mozzarella and ricotta cheeses. Pair it with a nice tossed salad and you have a perfect Sunday dinner!

Pepperoni and Portabella Mushroom Lasagna
Serves 8
WW PP Per Serving=6
Cal 247, Fat7g , Carbs 25, Fiber 1.8g, Protein 17g

12 lasagna noodles. (I used Barilla no bake)
1 cup light ricotta cheese (I used sargento)
2 cups reduced fat mozzarella cheese, divided
1 1/2 cups marinara sauce
2 oz Turkey Pepperoni (about 34 slices)
1 cup sliced baby portabella mushrooms
1 tbsp garlic powder
1 tsp oregano
1 tsp salt
1 tsp red pepper flakes

Pre-Heat Oven to 375
Lightly grease a 13x9 baking dish with cooking spray. Spread a small amount of pasta sauce on bottom of dish. Set aside. In a small bowl mix together ricotta, one cup of the mozzarella, garlic powder, salt, red pepper flakes, and oregano. Add lasagna noodles to casserole dish and spread cheese mixture over noodles. Add sauce followed by the pepperoni and mushrooms. Repeat 2 more times. Finish with remaining cup of mozzarella. Cover dish with foil and bake at 400 degrees for 30 minutes, remove foil and cook for an additional 10 minutes uncovered or until noodles are soft and cheese is browned and bubbly.  Serve with additional sauce if desired. Enjoy!

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