Kristy Cook
Craving a hearty Italian pasta dish with a touch of gooey goodness? This WW Lasagna is a rich and flavorful take on the classic meat lasagna, perfect for a family dinner or a special occasion. With its robust, tomato-rich sauce and cheesy layers, this dish is both comforting and satisfying.
The secret to the sauce’s depth of flavor is the tomato paste. Whether you use the kind that comes in a tube or the canned variety, it’s key to achieving that robust, traditional lasagna taste. Any leftover paste can be spooned onto a baking sheet, frozen, and stored in a freezer-safe bag for future use.
This dish is ideal for lasagna lovers who crave a comforting, cheesy meal that doesn’t skimp on flavor. Whether you’re hosting a dinner or simply enjoying a cozy night in, this WW Lasagna is sure to impress.
Although it’s a bit of a labor of love, it’s worth every minute spent in the kitchen. It’s great for meal prep and makes for wonderful leftovers that taste even better the next day.
If you enjoy classic Italian dishes, be sure to try out our other WW-friendly recipes like Chicken Parmesan, Spaghetti Bolognese, and Margherita Pizza.
Table Of Content
| Look at the recipe |
| Ingredients needed |
| How to make our WW Lasagna |
| Storage & serving suggestions |
| Tips & FAQs |
| More healthy dinner ideas |
| Classic WW Lasagna |
Look at the recipe
- -Rich and flavorful: A true comfort food classic.
- -Cheesy and gooey: Perfectly browned mozzarella on top.
- -Ideal for family dinners: A dish that everyone will love.
- -Great for meal prep: Tastes even better the next day.
- -Comforting and satisfying: Perfect for a cozy night in.
- -Delicious weekend dinner: Worth the effort for a special treat.
This WW Lasagna is the ultimate in comfort food! It’s a balanced meal with lean protein, whole grains, and a delicious mix of veggies, cheese, and tomato sauce, making it a perfect choice for those watching their points but not wanting to compromise on taste.
Ingredients
- Lasagna noodles: Whole-wheat for a healthier option.
- Ground beef: 93% lean for a lower fat content.
- Tomato paste: Adds depth and richness to the sauce.
- Crushed tomatoes: Two cans of Italian plum tomatoes for a robust sauce.
- Cheeses: A mix of part-skim ricotta, mozzarella, and Parmesan for that perfect cheesy layer.
- Vegetables: Onion, carrots, celery, and garlic for a flavorful base.
- Red wine: Adds a touch of richness to the sauce.
- Herbs: Fresh basil, dried oregano, and parsley for an aromatic touch.
- Spices: Salt, black pepper, and red pepper flakes for seasoning.
Find the exact amounts in the recipe card below! We’ll also share some adjustment ideas with you in just a moment.
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How to make our WW Lasagna
Preheat your oven to 375°F and get your ingredients ready. If you haven’t prepped your veggies and cheese mix, now’s the time!
Make the Sauce
In a large, heavy saucepan, heat olive oil over medium heat. Add the finely chopped onion, carrots, celery, and garlic. Sauté until tender, about 15 minutes, stirring occasionally to prevent burning.
Increase the heat to medium-high and add the ground beef. Cook until browned, about 5 minutes, breaking up any clumps as you go. Pour in the red wine, stirring until most of the liquid has evaporated, about 2-3 minutes.
Next, add the crushed tomatoes, tomato paste, oregano, salt, black pepper, and red pepper flakes. Stir to combine, bring to a boil, then reduce the heat to low. Simmer uncovered, stirring often, until the sauce thickens, about 20 minutes. Stir in the chopped basil at the end.
Assemble the Lasagna Grab a 13-by-9-inch baking dish and start layering! Spread 2 cups of the sauce on the bottom of the dish, then layer 4 uncooked lasagna noodles on top, overlapping slightly.
Next, spread 2¼ cups of the sauce over the noodles, followed by ½ cup of the ricotta mixture (ricotta, egg, Parmesan, and parsley), and ½ cup of shredded mozzarella. Repeat the layers until you’ve used up all your ingredients, reserving ½ cup of the mozzarella for the final topping.
Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle with the remaining mozzarella, and bake for an additional 5 minutes until the cheese is melted and slightly browned. Let the lasagna cool for 15 minutes before slicing and serving.
Storage & serving suggestions
Leftover lasagna can be stored in the baking dish, covered with foil, or transferred to an airtight container and kept in the fridge for up to 5 days. For longer storage, freeze individual portions in airtight containers for up to 3 months.
To reheat, thaw the lasagna in the fridge overnight, then bake at 375°F until heated through, about 20 minutes.
Serve this hearty lasagna with a simple green salad, steamed veggies, or garlic bread for a complete meal.
Tips & FAQs
| How can I make this lasagna gluten-free? |
| Simply swap the whole-wheat lasagna noodles for gluten-free noodles. Be sure to follow the package instructions for cooking times. |
| Can I add more vegetables? |
| Absolutely! Feel free to add your favorite veggies to the sauce. Mushrooms, zucchini, and bell peppers work particularly well. |
| How can I make this dish even lighter? |
| Use ground turkey or chicken instead of beef, and opt for low-fat cheese varieties. |
Other Customizations For an even heartier dish, you can add a layer of cooked spinach or sautéed mushrooms between the noodle layers. If you like a spicy kick, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce.
How to save some time
If you’re short on time, use store-bought marinara sauce to cut down on prep. You can also assemble the lasagna a day ahead, cover it tightly with foil, and refrigerate until you’re ready to bake it.
More healthy dinner ideas
Looking for more delicious WW-friendly meals? Check out these recipes:
Have you tried making this WW Lasagna? We’d love to hear how it turned out! Feel free to leave a rating, Pin the recipe, or tag us on Instagram – we can’t wait to see your creations.
Classic WW Lasagna
Description
Craving a hearty Italian pasta dish with a touch of gooey goodness? This WW Lasagna is a rich and flavorful take on the classic meat lasagna, perfect for a family dinner or a special occasion. With its robust, tomato-rich sauce and cheesy layers, this dish is both comforting and satisfying.
The secret to the sauce’s depth of flavor is the tomato paste. Whether you use the kind that comes in a tube or the canned variety, it’s key to achieving that robust, traditional lasagna taste. Any leftover paste can be spooned onto a baking sheet, frozen, and stored in a freezer-safe bag for future use.
Ingredients
Instructions
- In large heavy saucepan, heat oil over medium. Add onion, carrots, celery, and garlic and cook, stirring frequently, until tender, about 15 minutes.
- Increase heat to medium-high. Add beef and cook, stirring, until browned, about 5 minutes.
- Add wine and cook, stirring until most liquid has evaporated, 2 to 3 minutes. Add tomatoes, tomato paste, oregano, salt, black pepper, and red pepper flakes and bring to boil. Reduce heat to low and simmer, uncovered, stirring often, until sauce thickens, about 20 minutes. Stir in basil.
- Preheat oven to 375°F. In medium bowl, mix ricotta, egg, Parmesan, and parsley.
- In bottom of 13-by-9-inch baking dish, spread 2 cups sauce and layer 4 noodles on top, overlapping to fit dish. Top with 2¼ cups sauce, then ½ cup ricotta filling, and then ½ cup mozzarella. Repeat with remaining noodles, sauce, ricotta filling, and mozzarella, reserving ½ cup mozzarella.
- Cover lasagna with foil. Bake for 45 minutes. Remove foil and sprinkle with remaining ½ cup mozzarella. Bake lasagna until cheese melts, about 5 minutes more. Let stand for 15 minutes before slicing into 12 pieces.
Notes
- I love how it brings together the rich flavors of traditional lasagna with wholesome, WW friendly ingredients. Whether you’re a longtime ww member or just trying something new, I hope this recipe becomes a favorite in your home!
Servings 6
- Amount Per Serving
- Calories 350
