WW CORE SKILLET LASAGNA
Weight Watcher Core Plan one-skillet supper. If you cant find the fat free cheeses, use skim and count the points.
Provided by Oh Sherrie
Categories One Dish Meal
Time 35m
Yield 1 skillet, 4 serving(s)
Number Of Ingredients 16
Steps:
- In large skillet, brown beef with onions and garlic then drain.
- Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt into hamburger mixture and mix well.
- Stir in uncooked pasta.
- Bring mixture to a boil, stirring occasionally.
- Reduce heat, then cover, simmer for 20 minutes or until pasta is tender, stirring once.
- In a medium size bowl, combine cottage cheese and Parmesan cheese.
- If desired, sprinkle in basil and pepper to taste.
- Mix cheese mixture.
- Drop cheese mixture by rounded tablespoons onto pasta mixture in skillet.
- Cover and cook for 5 minutes.
- Sprinkle with shredded mozzarella, if desired.
HEARTY LASAGNA
Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal. -Marcy Cella, L'Anse, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery. , In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. , Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.
Nutrition Facts : Calories 391 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 790mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
HEARTY VEGETABLE LASAGNA (WEIGHT WATCHERS)
I modified this recipe and didn't use any non-stick cooking spray or the no-boil noodles. I used some home canned tomato basil marina and threw in some spinach but left out the mushrooms. I also made a big pan of this instead of enough for 4 servings. Recipe posted as written. Courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
- Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
- Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
- Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
- Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
- Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
- Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
- Let stand about 5 minutes before serving.
Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 7.3, Cholesterol 41.9, Sodium 755.8, Carbohydrate 26, Fiber 8.8, Sugar 13.6, Protein 22.2
HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
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