WW Beef & Ricotta Lasagna

10 points per square for this one. The square sizes are substantial, so that seems fair. It was good, but two things would be great, but not possible since it's a WW recipe: 1) The reduced-fat mozzarella tasted reduced-fat-y to both Mike and I, and 2) there wasn't enough sauce. I would also have added fresh basil. But, it was tasty despite those small issues.
 
The recipe came from my new WW cookbook - Just 5 (125 Recipes with 5 Ingredients)

Ingredients:
1.5 lb lean ground beef
4 c no-salt added marinara sauce
1 box (8 oz) no-boil lasagna noodles
2.5 c fat-free ricotta cheese
1 1/4 c shredded reduced fat mozzarella cheese

Instructions:
Preheat oven to 375 degrees
Spray 9x13 pan with PAM
Spray non-stick skillet with PAM and put over medium heat
Brown ground beef. Drain fat.

Spread 1c marinara on bottom of baking pan
Layers in order: 4 lasagna noodles, 1/2 of the meat, 1 1/4 c ricotta, 1 c sauce, 4 noodles, rest of beef, rest of ricotta, 1 c sauce, 4 noodles, remaining sauce, mozzarella cheese.
Spread sheet of foil with PAM, cover pan, and bake for 30 minutes
After 30 minutes, uncover and cook an additional 15 minutes
Remove from oven and let cool for 15 minutes & cut into 8 squares