Hearty Lasagna Ww Core Food

HEARTY LASAGNA

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.

HEALTHIER WORLD'S BEST LASAGNA

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.

HEARTY MEAT LASAGNA

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
• Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
• Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.

HEARTY VEGETABLE LASAGNA (WEIGHT WATCHERS)

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.

WW LASAGNA

Steps:

• * Preheat oven to 350ºF.
• * Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
• * Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
• * Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.

HEARTY LASAGNA

Steps:

• Make lasagna noodles according to package directions (you need to have 9 total for this recipe).
• Rinse and drain pasta.
• Brown ground beef with chopped onions and garlic and drain.
• Add diced tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning and salt and pepper.
• Simmer 30 minutes.
• Put a little of the sauce on the bottom of a 9 X 13 pan.
• Layer 3 lasagna noodles.
• Layer 1/3 of the sauce.
• Layer 1/3 of the sliced mozzarella.
• Layer 1/3 of the shredded mozzarella.
• Repeat 2 more times for a total of 3 layers.
• Bake at 350f for 1 hour.
• Let rest for 10 minutes before serving.

HEARTY LASAGNA - WW CORE

Steps:

• Brown ground beef in saute pan with 3 tsp of the minced garlic. Drain any grease, then put beef and garlic mixture in a large bowl to cool.
• Clean and slice mushrooms. Brown in olive oil in saute pan along with remaining garlic. Add to the beef mixture to cool.
• Cook frozen spinach in saute pan until liquid is cooked off. Add to the beef and mushrooms.
• Chop the artichoke hearts into large chunks, then add to the beef mixture.
• In a separate bowl, mix ricotta cheese, and cottage cheese.
• Begin assembling lasagna in a 9x13 baking dish. Start with a ladle of sauce to coat the bottom. Add uncooked noodles in a single layer. Next add a layer of cheese, spread across noodles. Add beef mixture, then another layer of sauce.
• Repeat layering ingredients. Top lasagna with mozzarella cheese, then cheddar cheese. Spray top of cheese lightly with non-stick spray, this helps the cheese to melt.
• Bake at 350 degrees for about an hour or until bubbly and baked through. Allow to cool for 10 minutes before cutting.

WW CORE SKILLET LASAGNA

Steps:

• In large skillet, brown beef with onions and garlic then drain.
• Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt into hamburger mixture and mix well.
• Stir in uncooked pasta.
• Bring mixture to a boil, stirring occasionally.
• Reduce heat, then cover, simmer for 20 minutes or until pasta is tender, stirring once.
• In a medium size bowl, combine cottage cheese and Parmesan cheese.
• If desired, sprinkle in basil and pepper to taste.
• Mix cheese mixture.
• Drop cheese mixture by rounded tablespoons onto pasta mixture in skillet.
• Cover and cook for 5 minutes.
• Sprinkle with shredded mozzarella, if desired.