Weight Watchers Lasagna Recipe

Oven Directions Preheat your oven to 350º. Build your lasagna as directed above, either in a baking dish or pan, then cover with foil and bake for 60 minutes. Mix your fillings: Mix ¾ cup Italian cheese and ricotta together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. In another bowl, mix the crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic. Make your layers: Coat the bottom of a 7 inch Instant Pot safe pan with sauce. Next, break your lasagna noodles as needed to fit in the pan and cover the sauce. Add a thin layer of the cheese mixture (flatten with the back of a wooden spoon), then ground turkey, and finally, spinach. Repeat: Repeat this process with the remaining ingredients. Top with the reserved ¼ cup of Italian cheese then cover lasagna tightly with aluminum foil. Prepare your pot: Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet. Pressure Cook: Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high pressure) and set the cook time for 35 minutes. Natural Release: Once your cook time is complete, allow the pressure to release naturally for at least 15 minutes. When the pressure valve drops, remove the lid. Carefully lift your lasagna from the Instant Pot. Remove the foil from the top. While not necessary, I like to place it in the oven and broil it to brown the top.

Great

% Daily Values based on a 2,000 calorie diet