Low Cal LasagnaSubmitted by: PUGRULE16
Introduction12 Serviings - Weight Watcher (Old) 7 Points per service 12 Serviings - Weight Watcher (Old) 7 Points per service
12 Lasagna Noodles
2 Tsp Canola Oil
1 pound lean ground beef (10% Fat or less)
1 large onion, chopped
2 Large Red Peppers, chopped
4 Cups Zucchini, sliced small
Ragu Light Tomato & Basil - 6 cups or two jars 1 1b 7.5 ounces
1 Cup Ricotta cheese - fat free
1 Cup Shredded part skim mozzarella cheese
1/2 C grated pecorino romano cheese
In large nonstick skillet, heat oil over medium-high heat. Cook onion, pepper, and zucchini until soft. Add beef and cook until brown. Stir in the ragu sauce and simmer for ten minutes.
Preheat oven to 375. in a 9 x 13 casserol dish. Put down four cooked noodles, cover with 1/3 of the sauce, spread in small amounts (tsps) 1/2 cup of ricotta cheese, repeat another layer with four cooked noodles, 13 saucce, and 1/2 cup of reoctta cheese. Put four more cooked noodles and the remaining sauce.
Cover with tin foil and bake 30 minutes. Take off tin foil and spread the mozzarella cheese and pecorino romano cheese over the top. Base anotehr 20 minutes uncovered. Let stand 10 minutes before serving. Cut into 1/12 servings
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PUGRULE16.