Weight Watchers Cinnabon Cake Recipe Recipe For Lasagna

WEIGHT WATCHERS VEGETABLE "LASAGNA" RECIPE - (4.4/5)

Steps:

• *preheat oven to 425. drain thawed spinach well and squeeze out excess liquid until spinach is dry; reserve. In bowl, lightly beat egg. Stir in ricotta cheese, 1/2 cup mozzarella cheese, crushed fennel seeds and reserved spinach until blended. Spread 1/2 cup marinara sauce over bottom of 2 1/2 qt baking dish. arrange 1/3 of frozen eggplant slices in single layer over sauce. spread half of the ricotta mixture over eggplant. top with 3/4 cup of sauce, then half of the remaining eggplant slices and remaining ricotta mixture. gently spread 3/4 sauce over ricotta mixture. top with remaining eggplant and sauce. cover with foil. bake lasagna 45 minutes or until hot in center. uncover ans sprinkle with remaining 3/4 cup mozzarella cheese. bake uncovered until cheese is melted and casserole is hot in center. let stand 10 minutes. serve garnished with fresh basil. cal: 366 protein: 17g fat:17g chol:66mg carbs:38g sodium 897 mg fiber:7g

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.

WEIGHT WATCHERS LASAGNA

Steps:

• Saute turkey with feneel seeds, salt & pepper.
• Add onion and continue to saute until tender.
• Add garlic and tomato paste.
• Saute for 3-5 minutes.
• Add crushed tomatoes and torn basil.
• Slice eggplant and place on baking sheet sprayed with olive oil.
• Spray top of eggplant and season with salt & pepper.
• Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
• Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
• Build lasagna.
• Put a thin layer of sauce on the bottom of the lasagna pan.
• Place 4 lasagna noodles over sauce.
• Top with 1/3 of sauce.
• Top with 1/2 cheese mixture.
• Top with eggplant "noodles".
• Top with 1/3 sauce.
• Top with the rest of the cheese mixture.
• Place remaining 4 lasagna noodles.
• Top noodles with remaining sauce.
• Cover all with italian cheese blend.
• Bake covered with foil at 350 for 1 hour.
• Uncover for last 15 minutes to brown cheese.

LASAGNA ROLLS (WW)

Steps:

• Preheat oven to 350-degrees F.
• Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9).
• In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
• On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture.
• Place 2 rolls in each prepared baking dish (or in the larger pan) and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer to cook - 45-60 minutes). Garnish with parsley if desired.

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.

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.