WW WATCH YOUR WEIGHT LASAGNA WITH MEAT SAUCE
Make and share this Ww Watch Your Weight Lasagna With Meat Sauce recipe from Food.com.
Provided by Robin W
Categories European
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the lasagna noodles according to package directions.
- Drain, rinse with cold water and set aside.
- Toast and grind the fennel seeds by placing them in a small dry skillet over medium-low heat.
- Cook, shaking the pan and stirring constantly until lightly browned and fragrant, 2 to 3 minutes.
- Watch them carefully- they will burn quickly!
- Remove from pan and grind to a powder.
- Heat a large nonstick skillet over medium-high heat.
- Add the oil, then add the beef, onion, bell pepper and zucchini.
- Cook, stirring occasionally, until the beef browns.
- Stir in the marinara sauce and fennel, bring to a boil.
- Reduce heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.
- Preheat the oven to 375°F.
- Spread one-fourth of the meat sauce in a 9 x 13 inch baking dish.
- Top with 3 of the noodles; spread with 1/2 cup of ricotta.
- Repeat the layering twice, ending with the meat sauce.
- Cover with foil and bake 30 minutes.
- Remove the foil and sprinkle with the mozzarella and Romano.
- Bake until heated through and cheeses are lightly browned, abut 20 minutes longer.
- Let stand about 10 minutes before serving.
Nutrition Facts : Calories 287.2, Fat 9, SaturatedFat 3.1, Cholesterol 27.5, Sodium 674.8, Carbohydrate 36, Fiber 2.1, Sugar 12.7, Protein 15.3
WEIGHT WATCHERS CLASSIC LASAGNA
This recipe is from the Jan/Feb 15 Weight Watchers magazine. It's really good and filling for only 9 points plus. I like that it uses part skim ricotta and mozzarella and not low fat. The only whole wheat lasagna noodles I could find were the Target brand but I liked them! Also, be sure to use 93% lean ground beef.
Provided by DeniseBC
Categories < 4 Hours
Time 2h10m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
- Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
- Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
- Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
- Preheat oven to 375.
- Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
- In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
- Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
- Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
- If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.
Nutrition Facts : Calories 335.4, Fat 18.5, SaturatedFat 9.4, Cholesterol 85.7, Sodium 683.1, Carbohydrate 13.5, Fiber 2.7, Sugar 6.3, Protein 27.4
WEIGHT WATCHERS LASAGNA
Make and share this Weight Watchers Lasagna recipe from Food.com.
Provided by Queen of Everything
Categories One Dish Meal
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 20
Steps:
- Saute turkey with feneel seeds, salt & pepper.
- Add onion and continue to saute until tender.
- Add garlic and tomato paste.
- Saute for 3-5 minutes.
- Add crushed tomatoes and torn basil.
- Slice eggplant and place on baking sheet sprayed with olive oil.
- Spray top of eggplant and season with salt & pepper.
- Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
- Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
- Build lasagna.
- Put a thin layer of sauce on the bottom of the lasagna pan.
- Place 4 lasagna noodles over sauce.
- Top with 1/3 of sauce.
- Top with 1/2 cheese mixture.
- Top with eggplant "noodles".
- Top with 1/3 sauce.
- Top with the rest of the cheese mixture.
- Place remaining 4 lasagna noodles.
- Top noodles with remaining sauce.
- Cover all with italian cheese blend.
- Bake covered with foil at 350 for 1 hour.
- Uncover for last 15 minutes to brown cheese.
Nutrition Facts : Calories 191.4, Fat 6.4, SaturatedFat 2.3, Cholesterol 47, Sodium 716, Carbohydrate 15.8, Fiber 4.8, Sugar 8.2, Protein 19.1
WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)
Make and share this Weight Watchers Easy Lasagnas (7 Points) recipe from Food.com.
Provided by AmandaMcG
Categories Vegetable
Time 1h
Yield 2 lasagnas, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
- Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
- Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.
Nutrition Facts : Calories 178.6, Fat 6.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 989.7, Carbohydrate 22.5, Fiber 4.6, Sugar 13.8, Protein 8.4
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