WEIGHT WATCHERS LASAGNA RECIPES

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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

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

SLOW-COOKER LASAGNA | RECIPES | WW USA



Slow-cooker lasagna | Recipes | WW USA image

This Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best.

Provided by WEIGHTWATCHERS.COM

Categories     Dinner

Total Time 380 minutes

Prep Time 10 minutes

Cook Time 370 minutes

Yield 6 servings

Number Of Ingredients 13

1 pound(s) Uncooked 93% lean ground beef
1 small Uncooked onion(s) chopped
1 medium clove(s) Garlic clove(s) minced
28 oz Canned crushed tomatoes
15 oz Canned tomato sauce
1 tsp Table salt
1 tsp Dried oregano
0.5 tsp Dried basil
0.25 tsp Crushed red pepper flakes or to taste
1 cup(s) Part-skim ricotta cheese
1.5 cup(s) Shredded part-skim mozzarella cheese divided
6 item(s) Uncooked lasagna noodles
0.5 cup(s) Shredded parmesan cheese strong-flavored like Parmigiano Reggiano

Steps:

  • 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.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • 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.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.
  • Serving size: 1/6 of lasagna

Nutrition Facts : Calories 250 kcal

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