Homemade Weight Watchers Friendly Lasagna!

I want to preface this with I have simply slightly altered my absolute favorite recipe for homemade lasagna.  It comes from Ronzoni Pasta and is on the back of their Healthy Harvest Lasagna Noodles.  You may find it here:

http://ronzonihealthyharvest.newworldpasta.com/pasta_meal_search_results.cfm#

It is wonderful with the Ronzoni noodles if you can get them!!

My version is:

9WW Pts+ Yield 8. INGREDIENTS 9 item(s) uncooked lasagna noodles 3 cups Ragu Light No Sugar Added Tomato & Basil Pasta Sauce 1lb 90% lean ground beef, cooked          1 ½ cups water    1 large egg                                           15 oz fat-free ricotta cheese    1 cup Mozzarella                                   8 Tbsp reduced fat parmesan cheese 1-2 tbsp Italian Seasoning                     ½ tsp salt, ¼ tsp pepper DIRECTIONS Heat oven to 350F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13x9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10-20 minutes before cutting.

Petite Lasagna Recipe

Adapted from Hungry Girl and canyoustayfordinner.com

WW Pts+ 4 each


6 oz cooked ground turkey or 1/2 lb raw
1 jar Prego Light Smart Sauce. 3 cups
2 Tbsp Italian seasoning, to taste

pinch of salt

pinch of pepper
24 Won Ton Wrappers
1 1/2 cup(s) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese

Preheat oven to 375F.

Cook 1 lb turkey meat with garlic. After cooked, take 1/2 meat out and store for later use. Add a jar of spaghetti sauce and Tbsp Italian seasoning (optional). Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, a Tbsp Italian Seasoning and mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 1.5-2 tsp of mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted. Let the cups cool, remove them from the pan, and serve!

I served with homemade skinny cheesesticks (link below) with marinara sauce and a salad with fat free Italian dressing.

http://www.skinnytaste.com/2012/02/skinny-baked-mozzarella-sticks.html