Weight Watchers Lasagna

...but it is soooo good! And it's super fun because the serving is HUGE so it's not some wimpy little 1/12 of the pan. A serving is 1/8th of the pan!! It was seriously the bomb.com

Lasagna w/ Meat Sauce
From The New Complete WW Cookbook (which is awesome.)

9 lasagna noodles (not the oven ready kind...IDK if they'd work, probably would, but I'm just telling you what the recipe told me.)
3 cloves garlic, minced (this is a Jamie substitution for fennel - not a big fennel fan)
1 tsp olive oil
1/2 lb lean ground beef or turkey burger
1 onion finely chopped (I use my sweet KA food processor and it's chopped so fine you could drink it. Not that you'd want to but...you know.)
1 red bell pepper
1 zucchini, chopped
2 15-oz containers of refrigerated marinara sauce
1 1/2 c fat free ricotta cheese
1/2 c part skim Mozz cheese (LOL - I used way more than this...oh well)
1/4 c grated Parm or Romano cheese

Directions:

1. Cook lasagna noodles according to package instructions. Drain & rinse and set aside.
2. In a skillet, heat olive oil and toast garlic until fragrant. Set aside.
3. Over med-high head, add beef, onion, bell pepper and zucchini. Cook, stirring occasionally until all pan juices evaporate and beef browns, about 10 mins. Stir in the marinara sauce and garlic. Bring to a boil (yes, that'll be messy...) Reduce heat and simmer, uncovered until slightly thickened, aobut 10 mins.
4. Preheat oven to 375. In a 9x13 inch baking dish, spread 1/4 of sauce on the bottom of the pan. Top w/ 3 noodles, 1/2 of the ricotta mixture, 1/4 of sauce. Repeat. Finish w/ sauce mixture and shredded cheese.
5. Cover w/ foil and bake 30 mins. Remove foil and finish baking for 20 more mins. Let stand 10 min before serving.

If you only use the 1/2 c of shredded cheese, it's 6 WW points for 1/8th of the pan. As I said... I was much closer to the 2 cup mark, but it's worth it to me. :) Enjoy!!