Lasagna Ww Recipes

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BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

LASAGNA (WW)



Lasagna (Ww) image

Make and share this Lasagna (Ww) recipe from Food.com.

Provided by ellie_

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/2 lbs ground beef
4 cups marinara sauce
1 (8 ounce) box no-boil lasagna noodles (I used 12 regular lasagna noodles without problems)
2 1/2 cups fat-free ricotta cheese
1 1/4 cups reduced-fat mozzarella cheese, grated

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.

WEIGHT WATCHERS CLASSIC LASAGNA



Weight Watchers Classic Lasagna image

This recipe is from the Jan/Feb 15 Weight Watchers magazine. It's really good and filling for only 9 points plus. I like that it uses part skim ricotta and mozzarella and not low fat. The only whole wheat lasagna noodles I could find were the Target brand but I liked them! Also, be sure to use 93% lean ground beef.

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.

Nutrition Facts : Calories 335.4, Fat 18.5, SaturatedFat 9.4, Cholesterol 85.7, Sodium 683.1, Carbohydrate 13.5, Fiber 2.7, Sugar 6.3, Protein 27.4

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Top Asked Questions

How to make healthy lasagna recipe?
We LOVE this Healthy Lasagna Recipe! In a large, oven-proof skillet, heat the oil and butter over medium-high heat. Sauté the carrots and celery for 3 minutes, stirring occasionally. Add the diced onion and zucchini and sauté approximately 3-4 minutes or until onions are translucent and zucchini has softened.
How to make lasagna on Weight Watchers diet?
Weight Watchers Lasagna Recipe: In a large bowl mix Italian cheese and cottage cheese. In a separate bowl combine crushed tomatoes, thyme, parsley, pepper, onion powder, and garlic salt (or add your sauce now!). Add sauce to bottom of 7 inch spring form pan. Layer noodles, cheese mix, sauce, uncooked ground turkey, and spinach.
What is the best way to make lasagna with mozzarella cheese?
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.
How much ricotta cheese do you put in Lasagna?
To make filling, in a medium bowl, stir together ricotta cheese, egg, Parmesan cheese and parsley. To assemble lasagna, in bottom of a 13- X 9-inch baking dish, spread 2 cups of meat sauce; layer 4 noodles over top, overlapping slightly to fit. Spoon about 2 1/4 cups meat sauce over noodles; top with ½ cup ricotta mixture and 1/2 cup mozzarella.

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