Weight Watchers Classic Lasagna
Indulge in guilt-free comfort food with this Weight Watchers Classic Lasagna, a lighter twist on the traditional family favorite. Packed with hearty layers of lean ground beef, whole wheat no-boil lasagna noodles, and a rich blend of part-skim ricotta, mozzarella, and Parmesan cheeses, this recipe doesn’t skimp on flavor while staying waistline-friendly. A homemade tomato sauce infused with garlic, onions, and fragrant Italian herbs ties everything together in this wholesome, satisfying dish. With just 25 minutes of prep time and 8 generous servings, it’s perfect for busy weeknights or meal prepping. Serve up this lighter lasagna recipe for a wholesome, crowd-pleasing dinner that everyone will love!
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Recipe Information
Ingredients
- 1 pound Lean ground beef (93% lean)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 8 ounces Tomato sauce, no added sugar
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Part-skim ricotta cheese
- 1.5 cups Shredded part-skim mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 9 pieces No-boil lasagna noodles (whole wheat, if available)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it into small crumbles, until browned and no longer pink. Drain any excess fat.
Stir in the chopped onion and minced garlic. Cook for another 3-5 minutes, until the onions become translucent and fragrant.
Add the crushed tomatoes, tomato sauce, basil, oregano, salt, and black pepper to the skillet. Stir well to combine. Simmer the sauce for 10 minutes, stirring occasionally, to allow the flavors to meld.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella, 1/4 cup of the Parmesan, and the egg. Mix until smooth and well combined.
Spread 1 cup of the meat sauce evenly over the bottom of the prepared baking dish.
Arrange 3 lasagna noodles over the meat sauce, ensuring they do not overlap. Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of the meat sauce.
Repeat the layers two more times (noodles, ricotta mixture, meat sauce). For the final layer, cover with the remaining meat sauce and sprinkle the top with the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, until the cheese is melted and bubbly.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This helps the layers set and makes serving easier.
Optionally, garnish with fresh parsley before serving. Cut into 8 equal slices and serve warm. Enjoy!
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 481.8 g | 175% | |
| Dietary Fiber | 75.6 g | 270% | |
| Total Sugars | 89.0 g | ||
| Protein | 304.9 g | 610% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 3120 mg | 240% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 6764 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
