Weight Watchers Dorito Lasagna Food

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.

WEIGHT WATCHERS DORITO LASAGNA

Steps:

• Spray pan with vegetable spray and brown the ground turkey with the red onion until no longer pink. or saute onions until soft and add crumbles at end just to heat.
• In a mixing bowl, mix turkey and onions, salsa, chili sauce, taco mix and a splash of Tabasco sauce. Set aside.
• In a saute pan, saute peppers in olive oil and wine. Set aside.
• Add a layer of the turkey mixture to a 9 x 13 baking dish about a 1/4 inch thick. Then add a layer of Doritos. Add a layer of peppers on top of that. Then add a layer of turkey again, and another layer of Doritos. add refried beans on top of that. Add another layer of Doritos. Continue until done. Finishing with Doritos on top.
• Add a layer of cheese and bake at 350 degrees for 30-40 minutes.

WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)

Steps:

• Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
• Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
• Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.

WEIGHT WATCHERS TOMATO AND PEPPER LASAGNA (7 PTS.)

Steps:

• Preheat oven to 350ºF.
• In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
• Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
• Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
• Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.

WEIGHT WATCHERS LASAGNA

Steps:

• Saute turkey with feneel seeds, salt & pepper.
• Add onion and continue to saute until tender.
• Add garlic and tomato paste.
• Saute for 3-5 minutes.
• Add crushed tomatoes and torn basil.
• Slice eggplant and place on baking sheet sprayed with olive oil.
• Spray top of eggplant and season with salt & pepper.
• Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
• Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
• Build lasagna.
• Put a thin layer of sauce on the bottom of the lasagna pan.
• Place 4 lasagna noodles over sauce.
• Top with 1/3 of sauce.
• Top with 1/2 cheese mixture.
• Top with eggplant "noodles".
• Top with 1/3 sauce.
• Top with the rest of the cheese mixture.
• Place remaining 4 lasagna noodles.
• Top noodles with remaining sauce.
• Cover all with italian cheese blend.
• Bake covered with foil at 350 for 1 hour.
• Uncover for last 15 minutes to brown cheese.

WW WATCH YOUR WEIGHT LASAGNA WITH MEAT SAUCE

Steps:

• Cook the lasagna noodles according to package directions.
• Drain, rinse with cold water and set aside.
• Toast and grind the fennel seeds by placing them in a small dry skillet over medium-low heat.
• Cook, shaking the pan and stirring constantly until lightly browned and fragrant, 2 to 3 minutes.
• Watch them carefully- they will burn quickly!
• Remove from pan and grind to a powder.
• Heat a large nonstick skillet over medium-high heat.
• Add the oil, then add the beef, onion, bell pepper and zucchini.
• Cook, stirring occasionally, until the beef browns.
• Stir in the marinara sauce and fennel, bring to a boil.
• Reduce heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.
• Preheat the oven to 375°F.
• Spread one-fourth of the meat sauce in a 9 x 13 inch baking dish.
• Top with 3 of the noodles; spread with 1/2 cup of ricotta.
• Repeat the layering twice, ending with the meat sauce.
• Cover with foil and bake 30 minutes.
• Remove the foil and sprinkle with the mozzarella and Romano.
• Bake until heated through and cheeses are lightly browned, abut 20 minutes longer.
• Let stand about 10 minutes before serving.

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.