Liz"s Classic Lasagna (Weight Watcher's)

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

Serves 12 people
Difficulty:
Moderate

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.