Even Garfield the cat would approve!
I made lasagna this morning for Valentine's Day using Honeysuckle Sweet Italian Sausage & part skim ricotta cheese. I decided to not skimp on the pasta, cheeses or sauce and was pleasantly surprised when I entered all of the ingredients into Weight Watcher's online recipe builder!
6 POINTS a slice! I guess it depends on the size pan you use & how many servings you want. I used a 12.7 in. x 8.9 in. baking pan, about 2 inches deep & cut the lasagna into 12 pieces.
Here's what you need:
- Barilla Lasagne (the one you don't have to boil) - 1 box
- Classico Vodka Sauce - 1 jar
- Dawn's homemade marinara
- Part Skim Ricotta Cheese - 15 oz. container (seasoned only w/salt & pepper)
- Kraft Italian Style 5-Cheese shreds - 5 oz.
- Honeysuckle White Sweet Italian Sausage - 5 links
- Parmesan/Romano Sprinkles - about 1 Tbsp.
First, preheat the oven to 375°. I cut the casings off of turkey sausage using my kitchen scissors & then browned up the meat in my Green Pan (no need for olive oil!). Once this was browned, I began creating my lasagna layers. :) Seriously, there's no science to this, however, I went by the instructions on the back of the Barilla box & this seems to be a fool-proof way of stacking up the layers. The only thing I did NOT do that Barilla said was to spray the bottom of my pan with a non-stick cooking spray. I omitted this part but feel free to do so.
- Spread 1 cup of sauce on bottom of pan
- Layer 4 uncooked lasagne sheets (I had to break mine in half to fill the empty spaces! Don't be scared to layer them either. It expands when it's cooked.), 1/3 of ricotta, half of the browned meat, 1/3 of the shredded cheese and 1 cup of the sauce.
- Layer 4 uncooked lasagne sheets, 1/3 of ricotta, and 1 cup of sauce
- Layer 4 uncooked lasagne sheets, the remaining ricotta cheese, remaining browned meat and 1 cup of the sauce.
- As you go, I fill in the edges with broken pieces of the pasta, sauce, cheese, meat etc.
- Finally for the top layer, I only had 3 sheets left of the pasta due to one crumbling into pieces so I laid them out evenly, added in the broken pieces and then topped with the remaining shredded cheese and sauce. If you have anything left at this point (sausage or ricotta) feel free to add on top!
- Bake, covered in tin foil for 50 minutes or bubbly. Uncover, sprinkle with parmesan/romano cheese and continue baking for 10 minutes. Let stand 15 minutes before serving.
This filled me up. I ate two pieces. :)
**Just a side-note: You could totally omit the Vodka Sauce, opt for fat-free ricotta cheese and even omit the meat, making this an even lower point meal! If I try one of these options, I will let you know.
