Liz"s Classic Lasagna (Weight Watcher's)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 tbsp Olive Oil 1.5 cup Onion, uncooked chooped (by SUGAR5783) 1 cup Carrots 2 large or 1 cup Uncooked (by WILLMAKEGOAL) 1 cup, diced Celery, raw 6 tsp Garlic Minced (by MASHELDON) 6 serving Ground Beef, 93% Lean, uncooked, 4 oz (by CDMORTON61) 4 oz Wine, Red, Dry (by MZTRACY) 7 cup Red Gold Crushed Tomatoes (by ZEROFEELINGS) 3 tbsp Hunt's tomatoe PASTE (by 1CUBBY1) 3 tsp Dried Oregano (by ARCTIC.ORCA) 1.5 tsp salt, Morton Lite Salt Mixture (1/2 the sodium of table salt) (by WESTGATE85) 2 serving 1/8th tsp red pepper flakes (by BUDDY_LOVE) 6 tbsp Basil 15 oz Ricotta Cheese, part skim milk 1 large Egg, fresh, whole, raw 24 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100% .25 cup Parsley 8 serving Whole Wheat Lasagna - 1 noodle (by SARAHPOWER) 3 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded
To make sauce, heat oil in a large, heavy saucepan over medium heat. Add onion, carrot, celery 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 clumps of meat with a spoon as it cooks, about 5 minutes.
Add wine; cook, stirring once or twice, until most of the liquid has evaporated, about 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, oregano, salt, black pepper and red pepper flakes; 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°F. 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. Repeat layering with remaining noodles, meat sauce and ricotta mixture, reserving ½ cup mozzarella cheese.
Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining ½ cup mozzarella and bake until cheese melts and is lightly browned, about 5 minutes more; remove from oven and let stand 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Serving Size: 12 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user LIZENDER.
Increase heat to medium-high and add beef; cook until browned, breaking up clumps of meat with a spoon as it cooks, about 5 minutes.
Add wine; cook, stirring once or twice, until most of the liquid has evaporated, about 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, oregano, salt, black pepper and red pepper flakes; 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°F. 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. Repeat layering with remaining noodles, meat sauce and ricotta mixture, reserving ½ cup mozzarella cheese.
Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining ½ cup mozzarella and bake until cheese melts and is lightly browned, about 5 minutes more; remove from oven and let stand 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Serving Size: 12 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user LIZENDER.
Nutritional Info Amount Per Serving
- Calories: 4,813.4
- Total Fat: 198.6 g
- Cholesterol: 977.8 mg
- Sodium: 9,257.0 mg
- Total Carbs: 339.7 g
- Dietary Fiber: 78.6 g
- Protein: 382.4 g
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