Hearty Lasagna Ww Core Recipes

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HEARTY LASAGNA



Hearty Lasagna image

This classic lasagna casserole features ground beef in a perfectly seasoned pasta sauce layered with noodles and traditional Italian cheeses.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 1h10m

Yield 12

Number Of Ingredients 7

3 cups ricotta cheese
3 cups shredded mozzarella cheese
2 large eggs eggs
1 pound ground beef
1 (48 ounce) jar Prego® Traditional Italian Sauce
12 each cooked lasagna noodles
½ cup grated Parmesan cheese

Steps:

  • Mix ricotta cheese, mozzarella cheese and eggs.
  • Cook beef in saucepan until browned. Pour off fat. Stir in pasta sauce.
  • Spread 1 cup beef mixture in each of 2 2-quart shallow baking dishes. Top each with 2 lasagna noodles and 1 cup ricotta cheese mixture. Repeat layers. Top each with 2 lasagna noodles, remaining beef mixture and Parmesan cheese.
  • Bake at 400 degrees F for 30 minutes or until hot. Let stand 10 minutes.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 25.9 g, Cholesterol 75.8 mg, Fat 14.3 g, Fiber 3 g, Protein 18.8 g, SaturatedFat 6.5 g, Sodium 767.6 mg, Sugar 10.2 g

HEARTY MEAT LASAGNA



Hearty Meat Lasagna image

This classic layered pasta, sauce and cheese dish gets a zesty boost with the addition of chunky, chili sauce.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 1h50m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
2 medium (2-1/2" dia)s onions, peeled and chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 pound lean ground beef
½ pound lean ground pork, veal or crumbled sausage
4 cups Heinz® Tomato Juice
1 (455 ml) bottle Heinz® Chili Sauce, Chunky with Sweet Peppers
1 (156 ml) can Heinz Tomato Paste
1 tablespoon Heinz Worcestershire Sauce
12 noodles oven-ready lasagna noodles
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
  • Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  • Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
  • Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 36.7 g, Cholesterol 56.6 mg, Fat 13.6 g, Fiber 3.5 g, Protein 22.5 g, SaturatedFat 6 g, Sodium 914.8 mg, Sugar 2.2 g

HEARTY HOMEMADE LASAGNA



Hearty Homemade Lasagna image

Help satisfy their appetites when you make this Hearty Homemade Lasagna recipe. Requiring just 20 minutes of prep, this Hearty Homemade Lasagna is full of meaty, cheesy flavor that your family will love.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 8 servings.

Number Of Ingredients 6

1 jar (26 oz.) CLASSICO Tomato and Basil Pasta Sauce (about 2-3/4 cups)
1 lb. ground beef, cooked, drained
1/4 cup water
6 lasagna noodles, uncooked
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Preheat oven to 350°F. Combine sauce, meat and water. Spread 1 cup of the sauce mixture onto bottom of 12x8-inch baking dish.
  • Top with layers of half each of the uncooked lasagna noodles, ricotta cheese and remaining sauce mixture. Repeat all layers; sprinkle with shredded cheese. Cover tightly with foil.
  • Bake 1 hour. Let stand 5 to 10 min. before cutting to serve.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

HEARTY LASAGNA



Hearty Lasagna image

Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery. , In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. , Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 391 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 790mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

HEARTY VEGETABLE LASAGNA (WEIGHT WATCHERS)



Hearty Vegetable Lasagna (Weight Watchers) image

I modified this recipe and didn't use any non-stick cooking spray or the no-boil noodles. I used some home canned tomato basil marina and threw in some spinach but left out the mushrooms. I also made a big pan of this instead of enough for 4 servings. Recipe posted as written. Courtesy of Weight Watchers New Complete Cookbook.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 small eggplant, about a pound, peeled and cut into 1/4 inch rounds
1 large zucchini, cut on diagonal into 1/4 inch slices
1/4 teaspoon black pepper
2 teaspoons olive oil
2 large garlic cloves, minced
29 ounces fire-roasted tomatoes
8 ounces cremini mushrooms, sliced
1 large red bell pepper, chopped
1/4 cup thinly sliced fresh basil
5 sheets no-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
  • Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
  • Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
  • Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
  • Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
  • Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
  • Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
  • Let stand about 5 minutes before serving.

Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 7.3, Cholesterol 41.9, Sodium 755.8, Carbohydrate 26, Fiber 8.8, Sugar 13.6, Protein 22.2

HEARTY LASAGNA - WW CORE



Hearty Lasagna - Ww Core image

I came up with this when searching for a lasagna recipe that would fit the WW Core plan, but that would have plenty of flavor. Use any kind of spaghetti sauce that is Core, there are several organics that are good. I also have a recipe for Core spaghetti sauce if you want to make it from scratch. Freeze the leftovers in individual containers for great make-ahead meals.

Provided by CoreChick

Categories     Savory Pies

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 lb extra lean ground beef
4 teaspoons garlic, minced
10 ounces frozen spinach
1 1/2 lbs mushrooms
1 teaspoon olive oil
14 ounces canned artichoke hearts
spaghetti sauce
2 cups fat-free ricotta cheese
2 cups fat-free cottage cheese
2 cups fat free mozzarella cheese
1/2 cup fat-free cheddar cheese
whole wheat lasagna noodles
nonstick cooking spray

Steps:

  • Brown ground beef in saute pan with 3 tsp of the minced garlic. Drain any grease, then put beef and garlic mixture in a large bowl to cool.
  • Clean and slice mushrooms. Brown in olive oil in saute pan along with remaining garlic. Add to the beef mixture to cool.
  • Cook frozen spinach in saute pan until liquid is cooked off. Add to the beef and mushrooms.
  • Chop the artichoke hearts into large chunks, then add to the beef mixture.
  • In a separate bowl, mix ricotta cheese, and cottage cheese.
  • Begin assembling lasagna in a 9x13 baking dish. Start with a ladle of sauce to coat the bottom. Add uncooked noodles in a single layer. Next add a layer of cheese, spread across noodles. Add beef mixture, then another layer of sauce.
  • Repeat layering ingredients. Top lasagna with mozzarella cheese, then cheddar cheese. Spray top of cheese lightly with non-stick spray, this helps the cheese to melt.
  • Bake at 350 degrees for about an hour or until bubbly and baked through. Allow to cool for 10 minutes before cutting.

Nutrition Facts : Calories 170.7, Fat 3.4, SaturatedFat 1.3, Cholesterol 34.2, Sodium 266.1, Carbohydrate 9.7, Fiber 4.2, Sugar 2.7, Protein 26.7

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