Quick Lasagna Toss | Garden Salad

Prep and cook time: 35 minutes

per serving: 451 calories; 34 grams protein; 26 grams total fat; 1 gram fiber; 13 grams saturated fat; 19 grams carbohydrates; 105 mgs cholesterol; 1092 mgs sodium; 12 WW points plus

Kid Friendly $12 Dinners

Quick Lasagna Toss


10 lasagna noodles

1 pound ground beef

3 cups prepared marinara sauce

1/2 teaspoon Italian seasoning

1/8 teaspoon crushed red pepper flakes

3/4 cups ricotta cheese

1/2 cup fresh basil chopped

1/4 cup shredded Parmesan cheese

1/4 teaspoon black pepper

1/2 cup shredded mozzarella cheese


Heat large covered saucepan of salted water to boiling. Add lasagna noodles, and cook as label directs.
Meanwhile, in a large skillet, brown the meat over medium heat until no longer pink, breaking it up with spoon, about 3-5 minutes. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally; add Italian seasoning and crushed red pepper flakes.
In a medium bowl, stir ricotta with basil, Parmesan, and coarsely ground black pepper, to taste; set aside.
Drain noodles; return to saucepot. Add meat sauce, mozzarella and dollops of ricotta mixture; toss gently. Spoon onto plates and serve.

Garden Salad


1/2 head Romaine lettuce torn

1/4 red onion chopped

1 6-ounce jar artichoke hearts (oil packed) drained

1 avocado peeled, seeded and chopped

1/4 cup prepared balsamic vinaigrette dressing

1/4 cup crumbled feta cheese


In a salad bowl, add the lettuce, red onion, artichoke hearts, and avocado. Toss with enough dressing to coat. To serve, place in individual bowls and sprinkle with crumbled feta cheese.