Tuesday, April 14, 2015

Weight Watchers Lasagna...YUM!

I am sure as most of you have guessed by now, I am doing WW.
My sister called me up the beginning of February & asked if I would join with her.
On a whim, I said sure.
So glad I did.
I found out that before I had even started I lost 30lbs.  Since I have been a member, I've lost 16.6.
Grand total...46.6 lbs.


Well, I love to use recipes to help with the new lifestyle and this recipe is to die for!
Plus, make it in the crockpot.

Holla, again!

Not to mention, Tuttorossa sent me a nice sample pack of some great canned tomatoes.  It included:
28 oz Tuttorosso Crushed with Basil, Tuttorosso NSA Peeled Plum and Tuttorosso Diced Tomatoes. 

I was excited to get them, as I grew up with Tuttorossa products.
They have actually teamed with Inspiralized.com for some fun.

Check out their Facebook promo: Tuttorossa Tomatoes.
You can win so many different things.  Check out what the grand prize is:
Spiralizer, Inspiralized Book, Apron, Picnic Basket and Kitchen Gadgets.

Here's the catch, it ends tomorrow.
So, quick, check it out.

Now, onto my 7pt serving Lasagna.

I got the recipe from Weight Watchers.

First gather your ingredients:

  •  1 pound(s) uncooked 93% lean ground beef   (I used ground turkey & no one in my fam knew the difference).
  •  1 small uncooked onion(s), chopped  
  • 1 clove(s) (medium) garlic clove(s), minced   
  •  28 oz canned crushed tomatoes   
  •  15 oz canned tomato sauce   
  •  1 tsp table salt   
  • 1 tsp dried oregano   
  • 1/2 tsp dried basil   
  •  1/4 tsp crushed red pepper flakes, or to taste   
  • 1 cup(s) part-skim ricotta cheese   
  •  1 1/2 cup(s) shredded part-skim mozzarella cheese, divided   
  • 6 item(s) uncooked lasagna noodles   (I used Healthy Harvest)
  •  1/2 cup(s) shredded parmesan cheese, strong-flavored like Parmigiano Reggiano   

After you have gathered your ingredients & your slow cooker, start your engines & get ready to make a great lasagna.

  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. 

  • Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese. 

  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

This is the finished product.
It is good.

Now for the point value...if you cut it into 1/8"  slices, it's 7 points.  If you give yourself a larger portion, count it as 10.
I'm telling you this is worth it!!!!

Tell me, how do you cook your lasagna?