Best Lasagna Ww Recipes

Slow-Cooker Lasagna image

Categories Dinner

Time 6h20m

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

Crock Pot Lasagna (Ww) image

Provided by ellie_

Categories Meat

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef (I used very lean ground beef with only 4% fat but I think this will also work with ground turkey too)
1 onion, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, crushed
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cups lowfat mozzarella cheese, shredded (I used WW mozzarella)
6 lasagna noodles
1/2 cup parmesan cheese, shredded

Steps:

In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
Cover and cook on low for 4-6 hours.
In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).

Nutrition Facts : Calories 360.2, Fat 14, SaturatedFat 6.7, Cholesterol 69.2, Sodium 999.4, Carbohydrate 30.6, Fiber 3.8, Sugar 8.2, Protein 28.4

Weight Watchers Classic Lasagna image

Provided by DeniseBC

Categories < 4 Hours

Time 2h10m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 1/2 cups finely chopped onions
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons finely chopped garlic
1 lb lean ground beef
1/2 cup dry red wine
56 ounces crushed Italian plum tomatoes
3 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh basil
1 (15 ounce) container part-skim ricotta cheese
1 egg
1/2 cup grated parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
16 dry whole wheat lasagna noodles
2 1/2 cups shredded part-skim mozzarella cheese

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.