Best Ww Lasagna Recipes

SLOW-COOKER LASAGNA

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

WEIGHT WATCHERS CLASSIC LASAGNA

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.

WW WATCH YOUR WEIGHT LASAGNA WITH MEAT SAUCE

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.

WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)

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.

LASAGNA (WW)

Steps:

• Preheat oven to 375 degrees F.
• Spray 9 x 13 inch pan with Pam.
• Spray skillet with Pam and set over medium high heat. Add beef and salt and pepper (1/4 teaspoon each) and cook stirring breaking up the meat for 10 minutes or until browned. Drain off any fat.
• In bottom of prepared pan spead about 1 cup of sauce, to pwith 4 lasagna noodles, half of the beef, 1 1/4 cups ricotta.
• Cover with 1 cup sauce and repeat layers.
• Top with 1 cup sauce and repeat layers.
• Cover with remaining 1 cup sauce and mozzarella.
• Cover with foil (sprayed with Pam) and bake for 30 minutes. Remove foil and bake for another 15 minutes. Remove from oven and let sit for 15 minutes from cutting into 8 squares.

WW LASAGNA

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.

CROCK POT LASAGNA (WW)

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).