Ingredients:
For the Lasagna:
- 9-12 lasagna noodles (use whole wheat or zucchini noodles to reduce points)
- 1 lb lean ground turkey (or lean ground beef/chicken)
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 2 cups marinara sauce (look for low-sugar, no added sugar)
- 1 1/2 cups part-skim ricotta cheese
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese (optional, for topping)
- 1 egg
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt and pepper
- 2 cups spinach, chopped (optional but adds great nutrients and flavor)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
2. Prepare the Noodles:
- If using traditional lasagna noodles, cook them according to the package instructions. Drain and set aside. For a lower-carb version, you can use zucchini slices or pre-cooked whole wheat noodles.
3. Cook the Meat Sauce:
- In a large skillet, sauté the diced onion and garlic over medium heat until softened (about 3-5 minutes). Add the ground turkey (or beef/chicken) and cook until browned, breaking it up into crumbles.
- Once the meat is cooked, stir in the marinara sauce, dried oregano, basil, salt, and pepper. Let the sauce simmer for 5-10 minutes to combine the flavors.
- If using spinach, stir it into the sauce and let it wilt.
4. Prepare the Cheese Mixture:
- In a mixing bowl, combine the ricotta cheese, egg, and 1 cup of the mozzarella cheese. Stir in the grated Parmesan (optional) and a pinch of salt and pepper. Mix until smooth and well combined.
5. Assemble the Lasagna:
- Spread a thin layer of the meat sauce on the bottom of the greased baking dish.
- Layer the lasagna noodles (or zucchini slices) over the sauce. Add half of the ricotta mixture on top, followed by half of the remaining meat sauce. Sprinkle with 1/2 cup mozzarella cheese.
- Repeat the layers: noodles, ricotta mixture, meat sauce, and top with mozzarella cheese.
- Finish with a final layer of mozzarella cheese on top and sprinkle with Parmesan (if using).
6. Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for about 10 minutes before slicing.
WW Points Calculation:
- This lasagna recipe can vary in points based on the specific ingredients you choose, but here’s an estimate:
- A typical serving (1/6th of the lasagna) can be around 6-8 WW points on the Green plan (depending on the amount of cheese and the meat used).
- To reduce the points further, use zucchini noodles or whole wheat noodles and reduce-fat cheese.
Tips to Lower Points Further:
- Use Zucchini Noodles: If you’re looking for a low-carb option, replace the pasta noodles with thinly sliced zucchini. It will reduce the points and calories significantly!
- Lean Meat: Use ground turkey or chicken breast for lower-fat options instead of higher-fat meats like regular ground beef.
- Use Fat-Free Ricotta and Mozzarella: Swap in fat-free ricotta cheese and low-fat mozzarella to cut points.
- Add Extra Veggies: Load the lasagna with additional veggies like mushrooms, peppers, and spinach for added flavor and nutrition, without adding many points.
Storage:
- Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze individual slices of lasagna for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
Optional Variations:
- Vegetarian Version: Swap the meat for more veggies, such as mushrooms, zucchini, and bell peppers, for a hearty vegetarian lasagna.
- Spicy Version: Add some red pepper flakes or a bit of hot sauce to the sauce for a spicy kick!
Enjoy Your WW-Friendly Lasagna!
This lighter version of lasagna allows you to enjoy all the flavors of the classic dish while keeping the points low, making it a great option for anyone following the WW program. 🍝🍅🧀
