Say Cheese! I love to say cheese...

Ok, not really, cuz I am absolutely not thrilled with having my picture taken!  But I am hoping that will change in the not so distant future!  What about you?  Do you wanna say cheese...or EAT CHEESE?  I am going with the former and you come along if you like...(you know you want to!)  I found this on our very own site here, but I added mushrooms, because I love those almost as much as I love cheese!  I also think they will give you a little more punch for your points!  (I just made that up, I almost said "a little more bounce for your ounce" but that seemed a little contradictory to our mission here!)

Mediterranean Three-Cheese Lasagna

7 Points Plus (5 Points-old system)

8 Servings

A hint of sweet spices (cinnamon and nutmeg) and a generous amount of feta cheese give this vegetarian lasagna a distinctly Greek air.

Ingredients

15 oz fat-free ricotta cheese    

10 oz chopped frozen spinach, thawed and squeezed dry    

2 c shredded fat-free mozzarella cheese    

4 oz reduced-fat feta cheese, crumbled (about 1 cup)    

1 large egg(s), lightly beaten    

1 tsp dried oregano    

1/4 tsp ground cinnamon    

1/8 tsp ground nutmeg    

26 oz Italian tomato sauce, with mushrooms and olives    

9 piece(s) no cook lasagna noodles    

2 C sliced mushrooms

Instructions

Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick spray.

Combine the ricotta cheese, spinach, mushrooms, 1 cup of the mozzarella cheese, the feta cheese, egg, oregano, cinnamon, and nutmeg in a large bowl; mix well.

Spread one-fourth (about 3⁄4 cup) of the tomato sauce over the bottom of the baking pan. Top with 3 of the lasagna noodles. Spread half (about 2 cups) of the ricotta mixture over the noodles. Spread with one-fourth more tomato sauce. Repeat the layering once more with 3 noodles, the remaining half of the ricotta mixture, and one-fourth more tomato sauce. Top with the remaining 3 noodles, one-fourth sauce, and 1 cup mozzarella cheese.

Cover the lasagna with foil and bake 30 minutes. Uncover and bake until the cheese melts and the lasagna is heated through and bubbling, 10–15 minutes longer. Yields 1/8 of lasagna per serving.

Notes:

The no-boil lasagna noodles and jarred sauce make it decidedly easy. You can even make it ahead. Simply assemble the lasagna (don’t bake it), cover it with foil, and refrigerate for up to two days or freeze for up to three months. Then bake as directed (if frozen, first thaw in the refrigerator overnight), adding a few minutes to the cooking time to compensate for starting with a chilled dish.

To prevent the lasagna from sticking to the foil, spray the foil with nonstick spray before using it to cover the dish.

Lasagna  by In One Pot, from Weight Watchers Publishing Group