Healthy Lasagna

This is another one from my new Weight Watchers Complete Cookbook. I make a mean veggie lasagna, but it's definitely not this healthy. This tastes super fresh and leaves you satisfied, not with a heavy feeling. Usually sweet italian sausage is used in lasagna, which has tons of flavor. This recipe uses fennel seeds, which is a main spice in sausage, to give it a rich flavor. The only thing I added was italian seasoning and ground pepper. I also substituted A Cabernet Marinara sauce from the pasta aisle instead of the refrigerated kind and a part skim mozzarella and 6 italian cheese blend for all the cheese topping. The best part is a serving size is huge...1/8th of a regular lasagna pan and it's only 6 points! Ben did say this doesn't beat my famous lasagna, but it comes in a close second that is satisfying.

Lasagna with Meat Sauce (WW)

9 lasagna noodles
1 teaspoon fennel seeds
1 teaspoon olive oil
1/2 lb lean ground beef (10% or less fat)
1 onion, finely chopped
1 red bell pepper, seeded and chopped
1 zucchini, chopped
2 (15 ounce) containers refrigerated marinara sauce
1 1/2 cups fat-free ricotta cheese
1/2 cup shredded part skim mozzarella cheese
1/4 cup grated Pecorino Romano cheese

Cook lasagna noodles according to package directions, then set aside.

In a small dry skillet over medium-low heat, cook the fennel seeds, shaking the pan and stirring constantly, until lightly browned and fragrant, 2-3 minutes. Transfer the seeds to a coffee grinder and grind to a powder. Or pound the seeds between two clean kitchen towels with a mallet until finely crushed.

In a large nonstick skillet over medium-high heat, heat the oil; add the beef, onion, bell pepper and zucchini. Cook, stirring occasionally, until all the pan juices evaporate and the beef browns, about 10 minutes. Stir in the marinara sauce and fennel; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.

Preheat the oven to 375 F. In a 9 x 13 inch baking dish, spread one-fourth of the meat sauce. Top with 3 of the noodles; spread 1/2 cup of the ricotta. Repeat the layering twice, ending with meat sauce.

Cover with foil and bake 30 minutes. Remove foil and sprinkle with the mozzarella and Romano cheese. Bake until heated through and the cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.