Weight Watchers Lasagna with Meat Sauce Recipe
Weight Watchers Lasagna with Meat Sauce Recipe.
A classic Italian comfort food dinner with noodles, ground beef, onion, bell pepper, zucchini, and marinara sauce.
Weight Watchers Points
10 Points (2022/2023 Plan)
MyWW Points: 8 Blue Plan and 10 Green Plan
Tips and Tricks
Perfect Noodles
To prevent lasagna noodles from sticking together after cooking, drizzle them with a little olive oil and toss gently. This keeps them separate and easier to handle when layering.
Layering for Even Cooking
When layering your lasagna, make sure to spread the ricotta cheese evenly over the noodles to ensure each layer cooks uniformly. This helps the lasagna maintain its structure and ensures every bite has a good mix of ingredients.
Extra Veggie Flavor
For additional flavor, consider adding a clove of minced garlic when cooking the vegetables and ground beef. This enhances the savory taste of the lasagna.
Resting Time
After baking, let the lasagna rest for at least 10 minutes before serving. This allows it to set and makes it easier to cut into neat squares.
Storage
Lasagna makes great leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until warmed through.
Freezing for Later
If you want to make lasagna ahead of time, assemble it but don’t bake it. Cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding a little extra baking time if needed.
Related Recipes
We have more Weight Watchers Italian Recipes here,
more Weight Watchers Pasta Recipes here,
and more Weight Watchers Dinner Recipes here!
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Lasagna with Meat Sauce
Equipment
Ingredients
- 9 lasagna noodles
- 1 tsp olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 1 zucchini chopped
- ½ lb lean ground beef
- 30 oz marinara sauce
- 1½ cups ricotta cheese – fat free
- ¼ cup pecorino romano cheese
- ½ cup shredded mozzarella cheese – part-skim
Instructions
- Cook lasagna noodles according to the directions on the package, drain, rinse with cold water; set aside.
- Preheat oven to 375 degrees F.
- Heat large nonstick skillet over medium-high heat and add olive oil. Add onion, pepper, zucchini, and ground beef. Brown until ground beef is done.
- Stir in marinara sauce, bring to a boil. Reduce heat, simmer uncovered until sauce is slightly thickened approx 10 minutes.
- Spread ¼ of sauce in 13 x 9 inch baking dish. Place three noodles on top of the sauce. Spread ½ cup of ricotta cheese on top of noodles. Repeat two more times. Add one more layer of sauce on top.
- Cover (tin foil works well) and bake for 30 minutes.
- Remove cover, top with Pecorino Romano cheese and shredded mozzarella cheese
- Bake until heated through and cheeses are lightly browned, about 20 minutes longer.
- Continue to bake for approx 20 minutes, or until cheese is melted and lightly browned, and lasagna is heated all the way through.
- Let stand 10 minutes. Serve.
Notes
Nutrition
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