This awesome lasagna is only 1 point on the simply filling weight watchers plan. It has all the taste of regular lasagna but without all the fat, plus it's gluten free! This recipe make 8 large servings. I froze some of it for work lunches.
Low Fat Gluten Free Lasagna
This is how it looked before going in the oven...
and after it came out of the oven...
Low Fat Gluten Free Lasagna
Servings: 8
WW Points+: I'll update once I've calculated using the recipe builder
WW Simply Filling: 1 point per 1/8th of lasagna
Ingredients
- 9 brown rice
lasagna noodles, cooked al dente
- 1 tsp fennel
seeds
- 1 pound
extra lean ground beef
- 1 large
onion, chopped
- 3 cloves
garlic, minced
- 796 ml crushed
tomatoes
- 398 ml
Italian stewed tomatoes
- 1 tsp
oregano
- 1 tsp basil
- 1 tsp salt
- Pepper to
taste
- 2 or 3 big
handfuls of fresh chopped spinach , chopped
- 500 gr fat
free cottage cheese
- 1 egg
- ½ cup
parmesan cheese
- 1 cup light
mozzarella cheese, shredded
Instructions
- In a small
skillet over medium-low heat, cook fennel seeds, stirring constantly until sees
are lightly browned, about 2 minutes. Pulverize using a mortar and pestle.
- Cook beef,
onion and garlic over medium-high heat until beef is browned and pan juices are
evaporated, about 10 minutes. Stir in crushed tomatoes, stewed tomatoes, fennel,
oregano, basil, salt and pepper. Bring to a boil, then simmer for about 10
minutes. Add chopped
spinach, stir and then simmer for an additional 5-10 minutes.
- Meanwhile,
combine egg, cottage cheese and parmesan cheese in a bowl. I usually add a
little johnny’s seasoning to this mixture as well, but you could use garlic
salt or something similar (about ¼ tsp)
- Spread a
little sauce on the bottom of a 9”x13” baking dish.
- Cover with 3
noodles, spread half the cottage cheese mixture on top then top. Add 1/3 of the
sauce.
- Cover with 3
more noodles, remaining cottage cheese mixture and another 1/3 of the sauce.
- Cover with 3
more noodles, remaining sauce and mozzarella cheese.
- Cover with
foil and bake at 375 degrees for 45 minutes.
- Remove foil
and bake an additional 10 minutes to brown the cheese a little.
- Let stand 10
minutes before serving.