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Lasagna with Meat Sauce




Source of Recipe


Sandra






Recipe Introduction


Fennel-flavored sweet Italian sausage, with all ots calories and high POINTS value, is often used in making lasagna. To cut the fat, we've substituted fennel seeds, toasted to bring out the flavor, and lean ground beef. For a vegetarian version of this popular dish, substitute 2 C cooked lentils for the beef.
Makes 8 servings. 1 serving = 6 WW Points





List of Ingredients



• 9 lasagna noodles
  
• 1 tsp fennel seeds
  
• 1 tsp olive oil
  
• 1/2 lb lean ground beef (10% or less fat)
  
• 1 onion, finely chopped
  
• 1 red bell pepper, seeded and chopped
  
• 1 zucchini, chopped
  
• 2 (15-ounce) containers refrigerated marinara sauce
  
• 1 1/2 C fat-free ricotta cheese
  
• 1/2 C shredded part-skim mozzarella cheese
  
• 1/4 C grated Pecorino Romano cheese
  






Instructions



1. Cook lasagna noodles according to package directions. Drain and rinse the noodles, then set aside.
   
2. In a small dry skillet over medium-low heat, cook the fennel seeds, shaking the pan and stirring constantly, until lightly browned and fragrant, 2-3 minutes. (Watch them carefully when toasting; seeds can burn quickly.) Transfer the seeds to a coffee grinder and grind to powder. Or pound the seeds between two clean kitchen towels with a mallet until finely crushed.
   
3. In a large nonstick skillet over medium-high heat, heat the oil; add the beef, onion, bell pepper, and zucchini. Cook, stirring occasionally, until all the pan juices evaporate and the beef browns, about 10 minutes. Stir in the marinara sauce and fennel; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.
   
4. Preheat the oven to 375. In a 9x13 baking dish, spread one-fourth of the meat sauce. Top with 3 of the noodles; spread with 1/2 C of ricotta. Repeat the layering twice, ending with the meat sauce.
   
5. Cover with foil and bake 30 minutes. Remove the foil and sprinkle with the mozzarella and Romano. Bake until heated through and the cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.
   






Final Comments


To make ahead, assemble the lasagna without the mozzarella and Romano cheeses; cover and refrigerate up to two days, or freeze up to two months. To cook, thaw (if frozen) overnight in the refrigerator, cover with foil, and bake 45 minutes. Uncover, add the cheeses, and bake until heated through and the cheeses melt.