Posted by Weight Watchers Lasagna only has 8 Weight Watchers Points!
SERVINGS: 6
CALORIES: 470KCAL
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium carrots diced
- 2 celery sticks diced
- 1 zucchini peeled and diced
- ½ medium sweet yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 1 pound ground chuck chicken or turkey
- 1 can diced tomatoes 14.5 ounce can, UNDRAINED
- 1 cup water
- ¼ cup tomato paste
- 5 Barilla Oven-Ready lasagna sheets broken roughly into 8-12 pieces
- 1 cup Mozzarella Pearls, optional
- 1 1/2 cups non-fat shredded Italian Cheese Blend
- ½ cup fresh basil coarsely chopped, plus extra to serve
INSTRUCTIONS
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In a large, oven-proof skillet, heat the oil and butter over medium-high heat. Sauté the carrots and celery for 3 minutes, stirring occasionally.
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Add the diced onion and zucchini and sauté approximately 3-4 minutes or until onions are translucent and zucchini has softened.
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Add the garlic and thyme, stir, and cook for 30 seconds.
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Add the beef and cook 2-4 minutes or until beef has browned. Stir to break up any chunks of meat.
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Stir in tomatoes, 1-cup water and tomato paste.
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Do a taste test, and season, to taste, with kosher salt and freshly ground black pepper.
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Bring the mixture to boil.
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Add the pasta pieces and mozzarella pearls and stir.
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Reduce the heat to medium-low and cook, covered 10 minutes.
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Remove lid and cook 5-10 minutes or until sauce has thickened.
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Turn oven to broil.
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Top the beef mixture with the Italian Cheese Blend and broil just until cheese has melted and top is golden brown.
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Remove from the oven and sprinkle with chopped fresh basil.
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Serve with side salad and oven-toasted, buttery crostini.
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Enjoy!
NUTRITION
Calories: 470kcal | Carbohydrates: 32g | Protein: 25g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 252mg | Potassium: 717mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3990IU | Vitamin C: 19.6mg | Calcium: 144mg | Iron: 3.9mg