Weight Watchers Vegetable Lasagna (Without Noodles)
Weight Watchers Vegetable Lasagna (Without Noodles) Recipe. The best no-noodle lasagna! Vegetarian and made with eggplant.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
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 (2022/2024 Plan)
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