Triple Decker Meaty Lasagna
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Ounces of Dry Lasagna Noodles (6 - 3 Noodles per pan)
  • 1.5 Cups of Fat Free Cottage Cheese (Plain)
  • Egg Yolk
  • ⅓ Cup of Fat Free Sour Cream
  • 1¼ Cup of Kraft Fat Free Shredded Mozzarella Cheese (reserve ¼ cup)
  • Teaspoon each of Dried Basil, Parsley & Crushed Pepper Flakes
  • ½ Teaspoon of Garlic Salt
  • Fresh Ground Pepper to Taste
  • 1 Quart of Slow Cooker Italian Meat Gravy w/Mushrooms
  • (2) Single Lasagna Pans

Instructions
  1. Boil lasagna noodles until al dente. Drain and lay each piece onto parchment paper to cool.
  2. Spread about 3 Tablespoons of Italian Meat Gravy onto bottom of lasagna pans. Set aside remaining sauce.
  3. In a large bowl combine all remaining ingredients together and stir to combine well (not including remaining sauce or reserved ¼ cup of shredded cheese).
  4. Lay 1 lasagna noodle onto bottom of each lasagna pan. Add 3 dollups of cottage cheese mixture onto each lasagna noodle. Spread to cover lasagna noodles. Add Slow Cooker Italian Meat Gravy onto top and spread to cover cottage cheese completely. Repeat with remaining layers.
  5. After you put the last lasagna noodle on top, cover with Italian Meat Gravy and divide the ¼ cup of the reserved shredded cheese among each pan.
  6. Preheat oven to 350 degrees. Cover pan(s) loosely with foil wrap and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
  7. Let cook for 10 minutes before cutting.
  8. This makes 2 Pans of Triple Decker Meaty Lasagna. If you eat one entire pan of this Triple Decker Meaty Lasagna, it will be 12 SmartPoints on the Blue Plan, 17 SmartPoints on the Green Plan and 9 SmartPoints on the Purple Plan. For ½ of a pan, it will be 6 SmartPoints on the Blue Plan, 8 Points on the Green Plan and 5 SmartPoints on the Purple Plan.
  9. To freeze this recipe like we do, prepare it in the pan without baking it. Wrap pan entirely in aluminum foil and freeze. When ready to cook, defrost overnight in refrigerator and cook at 350 degrees for 45 minutes (covered) and remove foil and cook for an additional 15 minutes or until warmed throughout.
Recipe by Dee Dee Does at https://deedeedoes.com/29-mouth-watering-weight-watchers-italian-recipes-for-all-plans/