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
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
WW LASAGNA
Make and share this Ww Lasagna recipe from Food.com.
Provided by digifoo
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- * Preheat oven to 350ºF.
- * Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
- * Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
- * Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.
Nutrition Facts : Calories 220.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 3.4, Sodium 556.5, Carbohydrate 39.8, Fiber 4.1, Sugar 4.8, Protein 16.9
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LASAGNA WITH HOMEMADE SAUCE | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory Lunch,DinnerServings 12Total Time 3 hrs
- To make sauce, heat oil in Dutch oven or large heavy saucepan over medium heat. Add onions and cook, stirring occasionally, until onions start to brown, about 10 minutes. Stir in garlic. Add tomatoes and juice, tomato paste, basil, pepper flakes, and salt; stir to combine. Bring sauce to boil; reduce heat to low and simmer, partially covered, stirring and scraping bottom and sides of pot occasionally, until sauce reduces slightly and thickens, about 1 hour.
- In medium bowl, combine ricotta, eggs, parsley, and 3 tablespoons Parmesan; stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.
- Spoon about 1/2 cup tomato sauce on bottom of prepared pan. Cover sauce with 4 lasagna noodles, breaking some noodles if necessary to form a single layer. Cover noodles with half of ricotta mixture and one-third of mozzarella; spoon one-third of remaining sauce over top. Add another layer of noodles and remainder of ricotta mixture; sprinkle with one-third of mozzarella and another one-third of sauce. Add final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining 1 tablespoon Parmesan.
SLOW-COOKER LASAGNA | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 6Total Time 6 hrs 20 mins
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
- Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
SIMPLY DELICIOUS LASAGNA | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 8Total Time 3 hrs 32 mins
- Spray large nonstick skillet with nonstick spray and set over medium heat. Add mushrooms and cook, stirring, until they release their liquid and it is almost evaporated, about 6 minutes. Add spinach in batches. Sprinkle with 1/4 teaspoon salt. With slotted spoon, transfer spinach mixture to bowl. Discard liquid.
- Spray same skillet with nonstick spray and set over medium heat. Add beef, onion, and garlic and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, pepper flakes, and remaining 1/2 teaspoon salt. Simmer 5 minutes.
- Meanwhile, stir together ricotta, 3/4 cup mozzarella,2 tablespoons Parmesan, and 1/4 cup basil in medium bowl.
- Spread one-third of beef mixture in bottom of 6-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over noodles and top with half of ricotta mixture. Spoon half of remaining beef on top; break remaining 3 noodles in half and arrange on top of beef. Top with remaining mushrooms, ricotta, beef, and mushrooms.
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