This Weight Watchers Lasagna is full of homemade goodness and plated up with only 7 WW points per serving. This veggie-loaded take on the classic Italian favorite is not only delicious but nutritious and filling as well. With smart ingredient swaps and extra veggies, you can feel great about serving this recipe to your family or enjoying it for your own meal prep. While making homemade lasagna can be time-consuming, I’ve included tips and tricks to make this mouthwatering recipe easy to whip up whenever the mood strikes. Plus, you can double the batch and freeze individual portions for a quick, convenient, and hearty meal later.
Ingredients in Weight Watchers Lasagna
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1 lb 93% lean ground turkey: Lighter and less fat than beef.
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1/2 medium yellow onion: Adds subtle sweet and savory depth.
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3 cloves garlic: Minced for flavor or whole for easy removal.
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1 (28-ounce) can whole tomatoes: Base of the sauce; less acidic.
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12 lasagna noodles: Use regular or alternative noodles; may affect texture.
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1 1/2 cups low-fat cottage cheese: Protein-rich substitute for ricotta.
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1 large egg: Binds cottage cheese mixture.
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1/4 cup grated parmesan: Adds umami and thickens cottage cheese.
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3 tsp dried Italian seasoning: Flavors the lasagna.
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2 tsp sea salt: Enhances flavor throughout.
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2 medium carrots: Natural sweetness to balance tomato acidity.
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2 cups shredded low-fat mozzarella: Light but classic melted cheese taste.
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1 medium zucchini: Adds nutrients and flavor to meat sauce.
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1/4 cup drained frozen spinach: Boosts nutrition and fiber.
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1/2 tsp olive oil: Adds subtle, savory flavor to the sauce.
Instructions for Making Weight Watchers Lasagna
Savor the rich, comforting flavors of Weight Watchers Lasagna with these simple instructions. Layered with lean meats, wholesome veggies, and a light cheese blend, this delicious and healthy twist on a classic favorite is perfect for a satisfying and guilt-free meal.
Crush the tomatoes
First, preheat the oven to 375°F and prepare a 9×13-inch baking dish with cooking spray. Then, pour the cans of tomatoes into a large bowl. Use a potato masher or your hands to crush the tomatoes until mostly broken down. It should resemble crushed tomatoes from a can. Set aside.
Make the cottage cheese mixture
In a medium bowl, mix the blended cottage cheese, 1/2 teaspoon of salt, 1 teaspoon of Italian seasoning, the egg, parmesan, and drained spinach until well combined. Cover and place into the refrigerator until you’re ready to use.
Brown the meat
In a pot over medium heat, brown the turkey, for about 7-10 minutes. Break the turkey into crumbles with the spatula. Once no pink pieces are remaining, add the onion, zucchini, and garlic. Cook for 3-4 minutes until the onion is softened and fragrant.
Build the sauce
Pour the hand-crushed tomatoes into the pot. Stir in 1 teaspoon of salt, 2 teaspoons of Italian seasoning, and the olive oil until well combined. Place the whole carrots into the pot. These are used for their natural sugar and will be removed later. If you prefer to keep them, shred or finely dice the carrots and saute them before adding them to the pot.
Cook the sauce
Bring the pot to a boil then reduce to a simmer for 20 minutes while you prepare the remaining ingredients. Stir occasionally.
Boil the noodles
Fill a separate large pot with water and bring to a rolling boil. Add 1/2 teaspoon salt and the lasagna noodles. Boil until al dente, for 10-15 minutes. If using a different type of noodles, follow the package instructions. Once done, drain the noodles and rinse them under cool water. Place on a baking sheet or cutting board until ready to use.
Assemble the lasagna
Begin layering the lasagna by placing spoonfuls of the meat sauce into the bottom of the pan and spreading it into an even layer about ¼” thick.
Build the layers
Place a layer of noodles on top of the sauce then add spoonfuls of the cottage cheese mixture. Spread into an even layer.
Add the meat sauce
Add spoonfuls of the meat sauce on top of the cottage cheese then top with a layer of mozzarella. Repeat with the remaining ingredients to make three layers of lasagna, with three noodle sheets per layer.
Bake
Bake the lasagna for 35-40 minutes until the sides are bubbling and the top is browned. For a browner top: Broil for 3-4 minutes. For a less brown top: Cover the lasagna with foil for the first 25 minutes of baking. Let cool for at least 15 minutes to allow the lasagna to set. Serve warm.
Variations and Substitutions
- Swap the meat: Use beef or Italian sausage, or mix meats. Ground turkey with sweet Italian turkey sausage also adds flavor.
- Add more veggies: Include mushrooms, eggplant, or bell peppers for extra nutrition.
- Use pre-made sauce: Substitute with any sauce you have. Add ¼-⅓ cup water if the sauce is very thick to maintain consistency.
- Opt for ricotta: Swap cottage cheese with ricotta for a richer, creamier lasagna if you have extra WW points.
Tips and Tricks for Making Weight Watchers Lasagna
Plan Ahead:
Make the sauce and cheese mixture ahead of time. Tomato sauce improves with time, so prepare the meat sauce 1-2 days before for enhanced flavor. You can also assemble the entire lasagna and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking.
Wring Out Well:
Remove excess moisture from spinach and zucchini to avoid a soupy lasagna. Use a clean kitchen towel or cheesecloth for best results.
Make it a Skillet Meal:
For a quicker version, make a skillet lasagna. Prepare the sauce, then break lasagna noodles into bite-sized pieces or use penne/bow-tie pasta. Mix drained pasta into the sauce, add spoonfuls of the cottage cheese mixture, and top with mozzarella. Cover and cook on low until the cheese melts, then serve in bowls.
