WW friendly lasagne

Lasagne with Meat Sauce

9 lasagne noodles
1 t fennel seeds
1 t olive oil
1/2 lb lean ground beef *(or lean ground turkey)
1 onion, finely chopped
1 red bell pepper, seeded and chopped
1 zucchini, chopped
2, 15 oz containers refregerated marinara sauce**
1 1/2 c ff ricotta cheese
1/2 c part skim mozzerella cheese
1/4 c grated Romano cheese

Method:
Cook noodles according to package directions, rinse and drain and set aside. In a small dry skillet roast the fennel seeds (these give the taste of sweet Italian sausage, which is generally used in this dish), till light brown and fragrant (2-3 mins). Crush the seeds in a coffee ginder or similar, or smash the seeds with a mallet. Brown oil, onion, bell pepper, zucchini. Stir in sauce and fennel and warm thru. Preheat the oven to 375F and prepare a 9x13 pan to layer in the lasagne. Layer the lasagne, alternating between the meat sauce and ricotta cheese. Cover with foil and bake for 30 mins until heated thru. Sprinkle the mozerella and romano cheese on top to brown, but continue baking for about 20 more mins.

Nutrition Info:
Serving size: 1/8 of pan
Cals: 295
Fats: 3 g
Fiber: 5 g
Points: 6 per serving

*Be careful when buying ground turkey. Some brands are actually higher in fat than ground beef. Always read the lables!

**I have no idea what this stuff is, so I just use Prego Garden Veggie Sauce.

Variations:
I sometimes sub the meat with veggies. I like to use, bell peppers, carrots, celery, mushrooms, brocolli, or brocolli rabe, fresh spinach and even butternut squash. I also use reduced fat or fat free cottage cheese in the ricotta with garlic salt and Italian seasoning added for flavor. You can also look for whole wheat pasta noodles as well, they will always be a lower point value. Finally, sometimes you might find the taste, texure and consistency of fat free or reduced fat cheeses unpalatable. Never fear, you are not alone in that, just use smaller servings of regular style cheese.

Happy Cooking.