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Lasagna With Meat Sauce (WW)***
by MELISSA RODRIGUEZ
serves: 8
  Weight Watchers New Complete Cookbook Page 144 (Points Plus 5)
Ingredients:
  9   Lasagna Noodles
  1 Tsp   Fennel Seeds
  1 Tsp   Olive Oil
  1/2 Lb   Ground Beef
  1   Onion, Finely Chopped
  1   Red Bell Pepper, Chopped
  1   Zucchini, Chopped
  1 1/2 Cups   Ricotta Cheese, Fat Free
  1/2 Cup   Mozzarella Cheese, Shredded Part Skim
  1/4 Cup   Pecorino Romano Cheese
Directions:
  1. Cook lasagna noodles according to package directions.

2. Put fennel seeds in small skillet and set over medium-low heat. Cook, stirring constantly, until seeds are lightly browned and fragrant, about 2 minutes. Transfer seeds to spice grinder and grind to powder.

3. Preheat oven to 375F

4. Meanwhile heat oil in large nonstick skillet over medium-high heat. Add beef, onion, bell pepper, and zucchini. Cook stirring occastionally, until beef is browned and pan juices are evaporated, about 10 minutes. Stir in marinara sauce and ground fennel seeds; bring to boil. Reduce heat and simmer until sauce is slightly, thickened, about 10 minutes.

5. Spread 1/4 of meat sauce in 9 x 13in baking dish. Cover with 3 noodles; spread 1/2 cup of ricotta on top. Repeat layering twice, ending with meat sauce.

6. Cover baking dish with foil. Bake 30 minutes. Remove foil and sprinkle lasagna evenly with mozzarella and romano. Bake until heated through and cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.