CANNED LASAGNA RECIPES

Name: Classic lasagna
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 Tbsp Olive oil; 1.5 cup(s) Uncooked onion(s) finely chopped; 1 cup(s) Uncooked carrot(s) finely chopped; 1 cup(s) Uncooked celery finely chopped; 2 Tbsp Minced garlic; 1 pound(s) Uncooked 93% lean ground beef; 4 fl oz Red wine dry variety (1/2 cup); 56 oz Canned crushed tomatoes two 28-oz cans, Italian plum variety; 3 Tbsp Canned tomato paste; 2 tsp Dried oregano; 1 tsp Table salt; 0.5 tsp Black pepper freshly ground; 0.25 tsp Red pepper flakes or to taste; 0.5 cup(s) Basil fresh, chopped; 15 oz Part-skim ricotta cheese; 1 large egg(s) Egg(s); 0.5 cup(s) Grated Parmesan cheese; 0.25 cup(s) Fresh parsley flat-leaf, chopped; 13.25 oz Whole-wheat lasagna noodles, uncooked (16 uncooked noodles); 2.5 cup(s) Shredded part-skim mozzarella cheese divided

CLASSIC LASAGNA | RECIPES | WW USA - WEIGHT WATCHERS

Classic lasagna | Recipes | WW USA - Weight Watchers image

Sink your teeth into this gooey version of meat lasagna. It's rich and flavorful, good enough to be called a classic. If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking. Tomato paste is the secret to the sauce’s robust flavor. You can you use the variety that comes in a tube but if you use the canned version you might have some leftover. Spoon any remaining paste by the tablespoon onto a baking sheet and freeze. Transfer to a freezer-safe bag and store in the freezer to keep on hand for your next recipe.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 145 minutes

Prep Time 30 minutes

Cook Time 100 minutes

Yield 12 servings

Number Of Ingredients 20

Ingredients

2 Tbsp Olive oil
1.5 cup(s) Uncooked onion(s) finely chopped
1 cup(s) Uncooked carrot(s) finely chopped
1 cup(s) Uncooked celery finely chopped
2 Tbsp Minced garlic
1 pound(s) Uncooked 93% lean ground beef
4 fl oz Red wine dry variety (1/2 cup)
56 oz Canned crushed tomatoes two 28-oz cans, Italian plum variety
3 Tbsp Canned tomato paste
2 tsp Dried oregano
1 tsp Table salt
0.5 tsp Black pepper freshly ground
0.25 tsp Red pepper flakes or to taste
0.5 cup(s) Basil fresh, chopped
15 oz Part-skim ricotta cheese
1 large egg(s) Egg(s)
0.5 cup(s) Grated Parmesan cheese
0.25 cup(s) Fresh parsley flat-leaf, chopped
13.25 oz Whole-wheat lasagna noodles, uncooked (16 uncooked noodles)
2.5 cup(s) Shredded part-skim mozzarella cheese divided

Steps:

In large heavy saucepan, heat oil over medium. Add onion, carrots, celery, and garlic and cook, stirring frequently, until tender, about 15 minutes.
Increase heat to medium-high. Add beef and cook, stirring, until browned, about 5 minutes.
Add wine and cook, stirring until most liquid has evaporated, 2 to 3 minutes. Add tomatoes, tomato paste, oregano, salt, black pepper, and red pepper flakes and bring to boil. Reduce heat to low and simmer, uncovered, stirring often, until sauce thickens, about 20 minutes. Stir in basil.
Preheat oven to 375°F. In medium bowl, mix ricotta, egg, Parmesan, and parsley.
In bottom of 13-by-9-inch baking dish, spread 2 cups sauce and layer 4 noodles on top, overlapping to fit dish. Top with 2¼ cups sauce, then ½ cup ricotta filling, and then ½ cup mozzarella. Repeat with remaining noodles, sauce, ricotta filling, and mozzarella, reserving ½ cup mozzarella.
Cover lasagna with foil. Bake for 45 minutes. Remove foil and sprinkle with remaining ½ cup mozzarella. Bake lasagna until cheese melts, about 5 minutes more. Let stand for 15 minutes before slicing into 12 pieces.
Serving size: 1 piece

Nutrition Facts : Calories 180 kcal

CLASSIC LASAGNA | RECIPES | WW USA - WEIGHT WATCHERS

Classic lasagna | Recipes | WW USA - Weight Watchers image

Sink your teeth into this gooey version of meat lasagna. It's rich and flavorful, good enough to be called a classic. If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking. Tomato paste is the secret to the sauce’s robust flavor. You can you use the variety that comes in a tube but if you use the canned version you might have some leftover. Spoon any remaining paste by the tablespoon onto a baking sheet and freeze. Transfer to a freezer-safe bag and store in the freezer to keep on hand for your next recipe.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 145 minutes

Prep Time 30 minutes

Cook Time 100 minutes

Yield 12 servings

Number Of Ingredients 20

Ingredients

2 Tbsp Olive oil
1.5 cup(s) Uncooked onion(s) finely chopped
1 cup(s) Uncooked carrot(s) finely chopped
1 cup(s) Uncooked celery finely chopped
2 Tbsp Minced garlic
1 pound(s) Uncooked 93% lean ground beef
4 fl oz Red wine dry variety (1/2 cup)
56 oz Canned crushed tomatoes two 28-oz cans, Italian plum variety
3 Tbsp Canned tomato paste
2 tsp Dried oregano
1 tsp Table salt
0.5 tsp Black pepper freshly ground
0.25 tsp Red pepper flakes or to taste
0.5 cup(s) Basil fresh, chopped
15 oz Part-skim ricotta cheese
1 large egg(s) Egg(s)
0.5 cup(s) Grated Parmesan cheese
0.25 cup(s) Fresh parsley flat-leaf, chopped
13.25 oz Whole-wheat lasagna noodles, uncooked (16 uncooked noodles)
2.5 cup(s) Shredded part-skim mozzarella cheese divided

Steps:

In large heavy saucepan, heat oil over medium. Add onion, carrots, celery, and garlic and cook, stirring frequently, until tender, about 15 minutes.
Increase heat to medium-high. Add beef and cook, stirring, until browned, about 5 minutes.
Add wine and cook, stirring until most liquid has evaporated, 2 to 3 minutes. Add tomatoes, tomato paste, oregano, salt, black pepper, and red pepper flakes and bring to boil. Reduce heat to low and simmer, uncovered, stirring often, until sauce thickens, about 20 minutes. Stir in basil.
Preheat oven to 375°F. In medium bowl, mix ricotta, egg, Parmesan, and parsley.
In bottom of 13-by-9-inch baking dish, spread 2 cups sauce and layer 4 noodles on top, overlapping to fit dish. Top with 2¼ cups sauce, then ½ cup ricotta filling, and then ½ cup mozzarella. Repeat with remaining noodles, sauce, ricotta filling, and mozzarella, reserving ½ cup mozzarella.
Cover lasagna with foil. Bake for 45 minutes. Remove foil and sprinkle with remaining ½ cup mozzarella. Bake lasagna until cheese melts, about 5 minutes more. Let stand for 15 minutes before slicing into 12 pieces.
Serving size: 1 piece

Nutrition Facts : Calories 180 kcal

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CLASSIC LASAGNA | RECIPES | WW USA - WEIGHT WATCHERS

Sink your teeth into this gooey version of meat lasagna. It's rich and flavorful, good enough to be called a classic. If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking. Tomato paste is the secret to the sauce’s robust flavor. You can you use the variety that comes in a tube but if you use the canned version you might have some leftover. Spoon any remaining paste by the tablespoon onto a baking sheet and freeze. Transfer to a freezer-safe bag and store in the freezer to keep on hand for your next recipe.
From weightwatchers.com
Total Time 145 minutes
Category Lunch,Dinner
Cuisine Italian
Calories 180 kcal per serving

Serving size: 1 piece

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OLIVE GARDEN LASAGNA CLASSICO RECIPE | TOP SECRET RECIPES

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