Description
This Skinny Cheat’s Lasagna recipe is a delicious, low-calorie twist on the classic Italian comfort meal. With just 8 Weight Watchers points per serving, it features lean ground beef, a medley of sautéed vegetables, and oven-ready lasagna sheets cooked in a skillet for a time-saving and easy meal. Topped with melted Italian cheese blend and fresh basil, this lasagna offers all the flavors of traditional lasagna without the fuss of layering or lengthy baking.
Ingredients
Scale
Vegetables & Aromatics
- 2 carrots, diced
- 2 ribs celery, diced
- 1 zucchini, peeled and diced
- ½ sweet yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- ½ cup chopped fresh basil (plus more for serving)
Meat & Dairy
- 1 pound 90% lean ground beef (or chicken/turkey)
- 1 cup mozzarella pearls (optional)
- 1½ cups non-fat shredded Italian cheese blend
- 1 tablespoon unsalted butter
Pantry Staples
- 1 tablespoon olive oil
- 14.5 ounces diced tomatoes (undrained, 1 can)
- 1 cup water
- ¼ cup tomato paste
- 5 Barilla Oven-Ready lasagna sheets (broken roughly into 8-12 pieces)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: In a large, oven-proof skillet, heat the olive oil and butter over medium-high heat. Add the diced carrots and celery and sauté for 3 minutes, stirring occasionally to soften and develop flavor.
- Add Vegetables: Stir in the diced onion and zucchini, and cook for 3-4 minutes until the onions turn translucent and the zucchini softens.
- Garlic and Thyme: Add the minced garlic and chopped fresh thyme, stirring for 30 seconds to release their aromas without burning.
- Brown the Beef: Add the lean ground beef to the skillet. Cook for 2-4 minutes, breaking up the meat with a spoon until browned and cooked through.
- Add Tomatoes and Liquids: Stir in the canned diced tomatoes with juices, water, and tomato paste to create the sauce base.
- Season: Taste the sauce and season with kosher salt and freshly ground black pepper according to your preference.
- Bring to a Boil: Increase heat to bring the mixture to a boil, preparing to cook the pasta.
- Add Pasta and Cheese: Add the broken lasagna sheets and optional mozzarella pearls, stirring to submerge pasta in the sauce.
- Simmer Covered: Reduce heat to medium-low, cover the skillet, and cook for 10 minutes to allow the pasta to soften and absorb flavors.
- Thicken Sauce: Remove the lid and cook uncovered for an additional 5-10 minutes until the sauce thickens to your desired consistency.
- Preheat Broiler: While the sauce thickens, turn your oven broiler on to prepare for melting the cheese topping.
- Broil Cheese: Evenly sprinkle the shredded Italian cheese blend over the beef mixture and place the skillet under the broiler. Broil just until the cheese melts and the top turns golden brown, watching closely to avoid burning.
- Garnish: Remove the skillet from the oven and sprinkle freshly chopped basil over the top for a fresh, herbal finish.
- Serve: Serve the lasagna hot, ideally with a side salad and oven-toasted, buttery crostini for a complete meal.
- Enjoy: Dig in and enjoy your quick, skinny cheat’s lasagna that satisfies both taste buds and weight watchers points!
Notes
- Using oven-ready lasagna sheets eliminates the need for boiling pasta separately, saving time.
- Fresh basil added at the end brightens the flavors and adds a fresh herbal note.
- Optional mozzarella pearls add creaminess but can be omitted to reduce calories.
- Be sure to use an oven-proof skillet to transition safely from stovetop to broiler.
- Watch the broiler carefully to prevent the cheese from burning.
- Substitute ground turkey or chicken for lean beef for a lighter alternative.
- Serve with a crisp green salad and crostini to balance the meal.
