Hearty Lasagna Ww Core Recipes

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HEALTHIER WORLD'S BEST LASAGNA



Healthier World's Best Lasagna image

This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.

Provided by MakeItHealthy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 3h15m

Yield 12

Number Of Ingredients 17

1 pound turkey sausage
¾ pound lean ground turkey
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
¾ pound low fat mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
  • Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 g

HEARTY LASAGNA



Hearty Lasagna image

Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery. , In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. , Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 391 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 790mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

HEARTY VEGETABLE LASAGNA (WEIGHT WATCHERS)



Hearty Vegetable Lasagna (Weight Watchers) image

I modified this recipe and didn't use any non-stick cooking spray or the no-boil noodles. I used some home canned tomato basil marina and threw in some spinach but left out the mushrooms. I also made a big pan of this instead of enough for 4 servings. Recipe posted as written. Courtesy of Weight Watchers New Complete Cookbook.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 small eggplant, about a pound, peeled and cut into 1/4 inch rounds
1 large zucchini, cut on diagonal into 1/4 inch slices
1/4 teaspoon black pepper
2 teaspoons olive oil
2 large garlic cloves, minced
29 ounces fire-roasted tomatoes
8 ounces cremini mushrooms, sliced
1 large red bell pepper, chopped
1/4 cup thinly sliced fresh basil
5 sheets no-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
  • Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
  • Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
  • Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
  • Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
  • Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
  • Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
  • Let stand about 5 minutes before serving.

Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 7.3, Cholesterol 41.9, Sodium 755.8, Carbohydrate 26, Fiber 8.8, Sugar 13.6, Protein 22.2

EASY HEARTY LASAGNA



Easy Hearty Lasagna image

Make and share this Easy Hearty Lasagna recipe from Food.com.

Provided by taillightsinsightbb

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (28 ounce) jar any style spaghetti sauce
1 lb ground beef (I used1 1/2 lbs) or 1 lb ground chuck, cooked & drained (I used1 1/2 lbs)
1/4 cup water
6 lasagna noodles, uncooked
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese

Steps:

  • Mix sauce, cooked meat and water.
  • Spread 1 cup of the sauce mixture onto bottom of 12 x 8 inch baking dish.
  • Top with 3 uncooked lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the shredded cheese and 1/2 of the remaining sauce mixture.
  • Top with remaining 3 uncooked lasagna noodles, ricotta cheese, sauce mixture and shredded cheese.
  • Cover tightly with foil.
  • Bake at 350°F for 1 hour.
  • Let stand 5 to 10 minutes before serving.

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