I asked Andy what he wanted for supper, and he replied, ‘lasagna, meat lasagna’…so I tried this recipe from Weight Watchers. Every one loved it. I do not like the American style lasagna where ricotta cheese is substituted for bechamel sauce, but I found that substituting fat-free cottage cheese worked very well.
I would chop the vegetables more next time – they were a little too chunky to sit well in lasagna…
9 lasagna noodles
1 teaspoon olive oil
1/2 pound lean ground beef
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 zucchini, finely chopped
2 (15 oz) containers refrigerated marinara sauce
1.5 cups fat-free ricotta ( I used cottage cheese)
1/2 cup shredded mozzarella
1/4 cup parmesan
1. Cook lasagna noodles according to package directions.
Drain. rinse, set aside.
2. In a large skillet over a medium high heat, heat the oil; add the beef, onion, pepper, and zucchini. Cook , stirring occasionally, until all the pan juices evaporate and the beef browns, about 10 minutes. Stir in marinara sauce and bring to boil. Reduce heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.
3. Preheat oven to 375f. In a 9 x 13 in baking dish, spread one-quarter of the meat sauce. Top with 3 noodles; spread with 1/2 cup of ricotta (cottage cheese). Repeat the layering twice and end with the meat sauce.
4. Cover with foil and bake 30 minutes. Remove foil and sprinkle with mozzarella and parmesan. Bake until heated through and cheeses are lightly browned, about 20 minutes longer. Let stand about 10 minutes before serving.
This dish can be assembled up to the bit before the cheese is added and refrigerated for 2 days or frozen for 2 months. To cook, thaw, cover with foil and bake 45 minutes. Uncover, add cheese, and bake until heated through and cheeses melt.