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Weight Watchers Vegetable Lasagna (Without Noodles)

Weight Watchers Vegetable Lasagna (Without Noodles) Recipe



Weight Watchers Vegetable Lasagna (Without Noodles) Recipe. If you’re looking for a no-noodle lasagna, this vegetarian version made with eggplant is a great dinner option.

When you’re craving a hearty and satisfying dish without heavy carbs, this lasagna is your answer. Trading traditional pasta for nutritious eggplant and zucchini, this recipe maintains the rich flavors of Italian cuisine in a healthier format

This dinner only has 5 Points.

This recipe showcases fresh and wholesome ingredients. Eggplant and zucchini serve as our foundation, providing a canvas for a flavorful blend of ricotta cheese, basil, Parmesan cheese, and marinara sauce. Topping

Ideal for dinner, this dish doesn’t compromise on taste or texture. It’s both filling and light, making it a great standalone meal. But if you want to go the extra mile, it pairs excellently with a side of crusty garlic bread or a simple garden salad.

This recipe is straightforward to follow, and even though it might seem a little different from traditional lasagna, it’s worth the effort.

With the right prep, it’s as easy as layering the ingredients and letting the oven work its magic.

Give this recipe a try, and you’ll be pleasantly surprised by the results.

Closeup of Weight Watchers Vegetable Lasagna (Without Noodles).

Weight Watchers Points


5 Points (2022/2023Plan)

MyWW Points: 5 Blue Plan and 5 Green Plan

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We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.

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Overhead view of Weight Watchers Vegetable Lasagna (Without Noodles) on a rustic surface.

Frequently Asked Questions

What can I serve with this Vegetable Lasagna?

It pairs well with a side of garlic bread or a fresh garden salad.

Is this recipe suitable for vegetarians?

Yes, this Vegetable Lasagna is vegetarian-friendly.

Can I make this lasagna in advance?

Absolutely! You can prepare it ahead of time and refrigerate it before baking.

How do I store leftover lasagna?

Keep leftover lasagna in an airtight container in the refrigerator. It’s best consumed within 3-4 days.


Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.

Closeup of Weight Watchers Vegetable Lasagna (Without Noodles).

Weight Watchers Vegetable Lasagna (Without Noodles)

Nesting Lane
Weight Watchers Vegetable Lasagna (Without Noodles) Recipe. The best no-noodle lasagna! Vegetarian and made with eggplant.
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Rising Time 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 12

Ingredients
 

  • 1 medium eggplant trimmed and sliced lengthwise into ¼-inch-thick slices
  • 2 large zucchini trimmed and sliced lengthwise into ¼-inch-thick slices
  • ¾ pound part-skim ricotta cheese
  • 1 large egg beaten
  • ¼ cup fresh basil cut into thin strips
  • ½ cup grated parmesan cheese  divided
  • 4 cups fat-free marinara sauce
  • 8 ounces shredded part-skim mozzarella cheese

Instructions
 

  • Preheat your oven to 400°F.
  • Spray cooking spray on two large baking trays.
  • Arrange the eggplant slices on one tray and the zucchini slices on the other tray. Make sure they are in a single layer.
  • Spray the vegetables with cooking spray.
  • Place the trays in the preheated oven and roast the vegetables for 8 minutes.
  • After 8 minutes, turn the vegetables over and roast them for another 7 to 10 minutes, or until they are soft. Take the trays out of the oven.
  • Lower the oven's temperature to 350°F.
  • In a medium-sized mixing bowl, add the ricotta cheese, egg, basil, and 1/4 cup of Parmesan cheese.
  • Stir these ingredients until they are well mixed.
  • Spray cooking spray onto the bottom and sides of a 14-by-8-inch or a 13-by-9-inch baking dish.
  • Spread 1/4 to 1/3 cup of marinara sauce evenly on the bottom of the baking dish.
  • Place all of the eggplant slices on top of the sauce. If you need to, you can overlap the slices.
  • Spread half of the remaining marinara sauce on top of the eggplant slices.
  • Spread half of the ricotta mixture on top of the sauce.
  • Sprinkle half of the mozzarella cheese on top of the ricotta mixture.
  • Place all of the zucchini slices on top of the mozzarella cheese.
  • Spread the rest of the marinara sauce on top of the zucchini slices.
  • Spread the rest of the ricotta mixture on top of the sauce.
  • Sprinkle the rest of the mozzarella cheese and the Parmesan cheese on top of the ricotta mixture.
  • Bake the lasagna in the oven for 35 to 40 minutes, or until it starts to bubble. Take the lasagna out of the oven.
  • Wait at least 15 minutes before you cut the lasagna into 12 pieces.

Notes

5 Points®
MyWW Points: 5 Blue Plan and 5 Green Plan
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.

Nutrition

Calories: 149kcalCarbohydrates: 11gProtein: 12gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 40mgSodium: 623mgPotassium: 537mgFiber: 3gSugar: 6gVitamin A: 755IUVitamin C: 16mgCalcium: 288mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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