Bubble up lasagna
7 WW points, 9SP blue, green & purple/8PP per serving
Servings: 6
Ingredients
- 1 7.5 oz package of biscuit dough I buy the great value (4 pack) in the U.S, if you can't find them then use the bigger pillsbury biscuits and weigh out 7.5oz
- 1 lb cooked extra lean ground beef
- 1 cup diced red onion
- 1 1/4 cup light reduced fat pasta sauce
- 1 Tbsp italian herb seasoning mix or a blend of basil & rosemary
- 1/2 cup light ricotta cheese
- 1.5 tsp pesto optional but adds a nice taste
- 2 Tbsp liquid egg whites
- 3/4 cup fat free cottage cheese
- 1.5 Tbsp finely grated parmesan cheese
- 1/2 cup light shredded mozzarella cheese
Instructions
- Cook and drain the extra lean ground beef.
- Preheat the oven to 375F, and spray a 9x13 casserole dish with some nonstick cooking spray.
- Dice the onion and add it to a bowl with the extra lean cooked ground beef, pasta sauce and seasoning. Mix it all together really well.
- Cut up the 10 small biscuits into 6 small pieces each (60 pieces in total)
- Pour half of the meat mixture into the bottom of the casserole dish.
- In a small bowl, mix the ricotta, egg whites and pesto together. Drop by small spoonfuls onto meat mixture and spread around covering as much as you can.
- Evenly place the small biscuit pieces on top of the ricotta.
- Add the remaining meat mixture, then top with the cottage cheese. Sprinkle the parmesan cheese on top.
- Bake in the oven uncovered for 25 minutes. Remove from the oven, sprinkle on the mozzarella cheese, and return to the oven for 10 minutes.
- Remove it from the oven, let it cool for a bit, then cut into 6 equal servings.
Notes
7 WW points per serving
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 28g | Protein: 29g | Fat: 8g | Saturated Fat: 3.7g | Sodium: 754mg | Fiber: 2g | Sugar: 9g