Weight Watchers Friendly Lasagna
Ingredients:

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound 99% fat-free ground turkey
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional, but if used, adjust points accordingly)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Ricotta Mixture:

  • 15 ounces fat-free ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Additional Ingredients:

  • 12 lasagna noodles, cooked according to package instructions and drained (use whole wheat or gluten-free for a healthier option)
  • 3 cups reduced-fat mozzarella cheese, shredded
  • Extra grated Parmesan cheese for topping (optional)

Instructions:

Prepare the Meat Sauce:

  1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
  2. Add the ground turkey. Cook until browned, breaking up the meat with a spoon.
  3. Stir in the crushed tomatoes, tomato paste, and red wine if using. Season with basil, oregano, salt, and pepper.
  4. Simmer the sauce for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor will be.

Prepare the Ricotta Mixture:

  1. In a bowl, combine the fat-free ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until well combined.

Assemble the Lasagna:

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  3. Layer four lasagna noodles over the sauce, overlapping slightly to fit.
  4. Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the remaining meat sauce and sprinkle with 1 cup of mozzarella cheese.
  5. Repeat the layers two more times, ending with a layer of noodles topped with meat sauce and mozzarella cheese. Sprinkle additional Parmesan cheese on top if desired.

Bake the Lasagna:

  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
  3. Let the lasagna rest for 15 minutes before slicing. This resting period helps the layers set and makes serving easier.

Serve:

  • Cut the lasagna into squares and serve warm with a side of garlic bread or a fresh salad.

Nutrition Information (per serving, serves 8):

  • Calories: 295
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Sodium: 600mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 3g
  • Sugars: 7g
  • Protein: 24g

Weight Watchers Points (per serving): Approximately 6 points

Enjoy this lighter version of lasagna that doesn’t compromise on taste while fitting into your Weight Watchers plan!

Ingredients:

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound 99% fat-free ground turkey
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional, but if used, adjust points accordingly)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Ricotta Mixture:

  • 15 ounces fat-free ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Additional Ingredients:

  • 12 lasagna noodles, cooked according to package instructions and drained (use whole wheat or gluten-free for a healthier option)
  • 3 cups reduced-fat mozzarella cheese, shredded
  • Extra grated Parmesan cheese for topping (optional)

Instructions:

Prepare the Meat Sauce:

  1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
  2. Add the ground turkey. Cook until browned, breaking up the meat with a spoon.
  3. Stir in the crushed tomatoes, tomato paste, and red wine if using. Season with basil, oregano, salt, and pepper.
  4. Simmer the sauce for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor will be.

Prepare the Ricotta Mixture:

  1. In a bowl, combine the fat-free ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until well combined.

Assemble the Lasagna:

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  3. Layer four lasagna noodles over the sauce, overlapping slightly to fit.
  4. Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the remaining meat sauce and sprinkle with 1 cup of mozzarella cheese.
  5. Repeat the layers two more times, ending with a layer of noodles topped with meat sauce and mozzarella cheese. Sprinkle additional Parmesan cheese on top if desired.

Bake the Lasagna:

  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
  3. Let the lasagna rest for 15 minutes before slicing. This resting period helps the layers set and makes serving easier.

Serve:

  • Cut the lasagna into squares and serve warm with a side of garlic bread or a fresh salad.

Nutrition Information (per serving, serves 8):

  • Calories: 295
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Sodium: 600mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 3g
  • Sugars: 7g
  • Protein: 24g

Weight Watchers Points (per serving): Approximately 6 points

Enjoy this lighter version of lasagna that doesn’t compromise on taste while fitting into your Weight Watchers plan!