Saturday, September 5, 2009

Cheesy Artichoke Spinach Lasagna

Some days, you just want cheese. I've found that the best way to have cheese is to make it the cornerstone of your meal, in place of meat. This Artichoke Spinach Lasagna hit the spot perfectly!

It didn't need much lightening up: I swapped out fat free feta for the the normal feta, figuring the feta was there to add tang, and not to melt. I also used Ragu light spaghetti sauce, one of the lowest calorie for the volume sauces I've found. I also happened to use a slightly larger pan, which meant one fewer layer (slightly less noodles), and made the servings visually larger. My version worked out to 5 WWPs per serving, even with tons of good mozzarella goodness.

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