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Wednesday, February 17, 2016

Wonton Lasagna

I chose to make this recipe with wonton wrappers since they are 1/4 calories and carbs than regular lasagna noodles.

***Note, you can substitute a jar of spaghetti sauce for the cans of tomato puree and sauce.

1 bag morning star farms crumbles
1 14.5 oz can tomato puree
3 cans of 8 oz sodium free tomato sauce
1 cup chopped mix of red/green peppers and Vidalia onion
1/2 cup thinly sliced zucchini
1 tsp minced garlic
1 tsp red pepper flakes
1.5 tsp Italian seasoning any kind
1/2 tsp dried oregano
1/2 tsp dried basil
1 12oz container fat free cottage cheese
2 tbsp. grated parmesan cheese from container or shredded
1 8-10 oz container of frozen spinach thawed and patted dry (I use paper towels)
15-20 wonton wrappers
1 cup shredded skim/low fat mozzarella, shredded


Cook Crumbles according to package. Add tomato puree and next 8 ingredients and cover over low-med heat. Preheat oven to 350 and mix together spinach, parmesan and cottage cheese. Spray a 9.5 x 12.5 baking dish with PAM. place crumbles mixture on bottom in a thin layer. Add wonton wrappers on top in a single layer. Spoon over with spinach mixture and spread evenly. Repeat until you have crumbles or spinach mixture on top. Sprinkle mozzarella evenly on top of last layer. Place in the oven for 30-40 mins until brown.

I use Le Cruset for baking dishes that I will then serve. Not only are they the best, but they make a beautiful presentation and clean up perfectly without hours of soaking and scraping. The best in French bakeware. I feel I am investing in my health so I should invest in great cooking tools. Click below to see what I use.

Happy Eating!

1 comment:

Manik Dhingra said...

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