Low Fat Gluten Free Lasagna

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

1. 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.
2. 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.
3. 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)
4. Spread a little sauce on the bottom of a 9”x13” baking dish.
5. Cover with 3 noodles, spread half the cottage cheese mixture on top then top. Add 1/3 of the sauce.
6. Cover with 3 more noodles, remaining cottage cheese mixture and another 1/3 of the sauce.
7. Cover with 3 more noodles, remaining sauce and mozzarella cheese.
8. Cover with foil and bake at 375 degrees for 45 minutes.
9. Remove foil and bake an additional 10 minutes to brown the cheese a little.
10. Let stand 10 minutes before serving.