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.
Weight Watchers Points
5 Points (2022/2023Plan)
MyWW Points: 5 Blue Plan and 5 Green Plan
Why You’ll Love This Weight Watchers Vegetable Lasagna (Without Noodles)
Low-Carb Delight
This lasagna swaps traditional noodles for nutritious vegetables like eggplant and zucchini, making it a low-carb option that’s perfect for those looking to cut down on carbs while still enjoying a hearty meal.
Packed with Flavor
The combination of roasted vegetables, fresh basil, and three types of cheese creates a rich, savory flavor that will satisfy your lasagna cravings without the extra calories.
Perfect for Meal Prep
This vegetable lasagna can be made ahead of time and stored in the fridge or freezer, making it an ideal dish for meal prep. Just reheat and enjoy a delicious, healthy meal anytime.
Weight Watchers Friendly
With carefully chosen low-fat ingredients, this lasagna fits perfectly into your Weight Watchers plan, allowing you to enjoy a generous portion while staying on track with your goals.
Tips and Tricks
Roasting Vegetables Evenly
Make sure to slice the eggplant and zucchini evenly to ensure they roast at the same rate. This helps in achieving a consistent texture throughout the lasagna.
Drain Excess Moisture
After roasting, if the vegetables release too much moisture, pat them dry with a paper towel. This prevents the lasagna from becoming too watery.
Layering Tip
When layering the vegetables and cheese, press down gently to compact the layers. This helps the lasagna hold together better when sliced.
Customize with Herbs
Feel free to add other fresh herbs like oregano or thyme to the ricotta mixture for an extra burst of flavor.
Serving Suggestions
Pair this lasagna with a simple side salad or steamed vegetables to complete your meal. It’s a great way to add even more veggies to your plate.
Related Recipes
Weight Watchers Zucchini Lasagna
Weight Watchers Slow Cooker Lasagna
Best Weight Watchers Italian Beef Lasagna
Weight Watchers Lasagna With Meat Sauce
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Vegetable Lasagna (Without Noodles)
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
Nutrition
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Frequently Asked Questions
It pairs well with a side of garlic bread or a fresh garden salad.
Yes, this Vegetable Lasagna is vegetarian-friendly.
Absolutely! You can prepare it ahead of time and refrigerate it before baking.
Keep leftover lasagna in an airtight container in the refrigerator. It’s best consumed within 3-4 days.
