Weight Watchers Lasagna

Single serving of baked lasagna on a small white plate. A bowl of salad sits to the right and the casserole dish to the left.

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Ground turkey and blended cottage cheese make this veggie-filled lasagna a lightened up version of the classic dish.

Prep Time1

Cook Time40

Total Time1 40

Course: dinner

Keyword: lasagna, weight watchers

Servings:

Ingredients

1 28-ounce can whole peeled tomatoes
1 1/2 cups low fat cottage cheese
2 teaspoons sea salt divided
3 teaspoons Italian blend seasoning divided
1 large egg
1/4 cup grated parmesan
1/4 cup frozen spinach drained
1 pound 93% ground turkey
1/2 yellow onion diced
1 medium zucchini, shredded excess moisture drained
3 cloves garlic minced
2 medium whole carrots
1/4 teaspoon olive oil
12 lasagna noodles
2 cups shredded part-skim mozzarella

Instructions

Crush the tomatoes: First, preheat the oven to 375°F and prepare a 9x13-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.

Notes

WW Points Per Recipe: 7 per serving, 84 per entire batch (12 servings total)

Nutrition