So.....a few months ago I was encouraged to enter the INSPIRING PEOPLE contest through Weight Watchers....Well the letter came yesterday, sorry to say I did not win but was a runner up. No prize , but my story possibly in a future issue of the magazine. I feel like I have let several people down who really pushed me to do this....By the way. This is my second...."Runner up" place. But my husband told me he didn't think I wanted to go have a makeover in New York anyway..:) He also went on to say, the prize was losing the weight. The prize, also even harder now to win..... (which he reminded me I was doing)is keeping it off. Maintaining. You know, hes right. I don't need the makeover, shopping spree, or trip to N.Y.City. All I want is to help my friends, and my friends I don't even know I have. This blog is a ton of fun. I feel I am reaching a few. The e-mails are loved, keep them coming!! PLEASE!!
I have always felt if I can reach one person, tell them my story, just help anyway I can. This will all be worth it. Yes, I will say it again, it was worth the pain of obesity to be where I am now. It formed me to be who I am. It has made me have a venue to help others. This brings me the most joy!
White Lasagna Recipe
This delicious low calorie Vegetarian White Lasagna Recipe is made with flavorful ingredients that keeps the dish tasting great, but still keeping the calories and fat low. Each serving has just 5 Points +, making it a wonderful idea for a healthy Weight Watchers Dinner Recipe.
Ingredients
•8 ounces no-cook lasagna noodles, preferably whole-wheat
•5 medium portobello mushroom caps,diced
•3 large sweet onions, thinly sliced
•4 cups baby spinach
•2 cups nonfat ricotta cheese
•2 cups non-fat milk
•2 oz shredded or crumbled cheese
•1/2 cup chopped fresh basil
•1/2 cup red wine(or h20) ...opt:)
•4 tbsp light butter
•2 tbsp whole wheat flour
•4 garlic cloves
•2 tsp salt
•1/2 tsp pepper
Instructions
1.Preheat oven to 375°F.
2.To prepare onion filling: heat 3 tbsp butter in a large skillet over medium heat.
3.Add onions and cook, stirring frequently, until golden brown and very soft, about 20 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes.
4.Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
5.To prepare spinach filling: Place spinach, ricotta, basil, garlic and 1/2 teaspoon salt in a food processor and process until smooth.
6.To prepare white sauce: Heat 1 tbsp butter in a medium saucepan over medium-high heat.
7.Add flour and stir until bubbling, about 30 seconds.
8.Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.
9.Add cheese and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
10.To assemble lasagna: Coat a 9-by-13-inch baking pan with cooking spray.
11.Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce.
12.Spread half of the spinach filling over the noodles and top with one-third of the onion filling.
13.Evenly spread 1/2 cup white sauce over the onions.
14.Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
15.To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top.
16.Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving. Cut into 8 equally sized servings.
Preparation time: 1 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
Entire recipe makes 8 servings
Serving size is 1/8 of lasagna
Each serving = 5 Points +
PER SERVING: 264 calories; 4 g fat; 30 g carbohydrates; 17 g protein; 8 g fiber
Read more: http://www.laaloosh.com/2011/09/08/white-lasagna-recipe/#ixzz1iVHYX1ls
I have always felt if I can reach one person, tell them my story, just help anyway I can. This will all be worth it. Yes, I will say it again, it was worth the pain of obesity to be where I am now. It formed me to be who I am. It has made me have a venue to help others. This brings me the most joy!
White Lasagna Recipe
This delicious low calorie Vegetarian White Lasagna Recipe is made with flavorful ingredients that keeps the dish tasting great, but still keeping the calories and fat low. Each serving has just 5 Points +, making it a wonderful idea for a healthy Weight Watchers Dinner Recipe.
Ingredients
•8 ounces no-cook lasagna noodles, preferably whole-wheat
•5 medium portobello mushroom caps,diced
•3 large sweet onions, thinly sliced
•4 cups baby spinach
•2 cups nonfat ricotta cheese
•2 cups non-fat milk
•2 oz shredded or crumbled cheese
•1/2 cup chopped fresh basil
•1/2 cup red wine(or h20) ...opt:)
•4 tbsp light butter
•2 tbsp whole wheat flour
•4 garlic cloves
•2 tsp salt
•1/2 tsp pepper
Instructions
1.Preheat oven to 375°F.
2.To prepare onion filling: heat 3 tbsp butter in a large skillet over medium heat.
3.Add onions and cook, stirring frequently, until golden brown and very soft, about 20 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes.
4.Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
5.To prepare spinach filling: Place spinach, ricotta, basil, garlic and 1/2 teaspoon salt in a food processor and process until smooth.
6.To prepare white sauce: Heat 1 tbsp butter in a medium saucepan over medium-high heat.
7.Add flour and stir until bubbling, about 30 seconds.
8.Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.
9.Add cheese and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
10.To assemble lasagna: Coat a 9-by-13-inch baking pan with cooking spray.
11.Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce.
12.Spread half of the spinach filling over the noodles and top with one-third of the onion filling.
13.Evenly spread 1/2 cup white sauce over the onions.
14.Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
15.To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top.
16.Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving. Cut into 8 equally sized servings.
Preparation time: 1 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
Entire recipe makes 8 servings
Serving size is 1/8 of lasagna
Each serving = 5 Points +
PER SERVING: 264 calories; 4 g fat; 30 g carbohydrates; 17 g protein; 8 g fiber
Read more: http://www.laaloosh.com/2011/09/08/white-lasagna-recipe/#ixzz1iVHYX1ls
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