Best Weight Watchers Vegetable Lasagna Recipes

Hearty Vegetable Lasagna (Weight Watchers) image

Provided by AmyZoe

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 small eggplant, about a pound, peeled and cut into 1/4 inch rounds
1 large zucchini, cut on diagonal into 1/4 inch slices
1/4 teaspoon black pepper
2 teaspoons olive oil
2 large garlic cloves, minced
29 ounces fire-roasted tomatoes
8 ounces cremini mushrooms, sliced
1 large red bell pepper, chopped
1/4 cup thinly sliced fresh basil
5 sheets no-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
Let stand about 5 minutes before serving.

Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 7.3, Cholesterol 41.9, Sodium 755.8, Carbohydrate 26, Fiber 8.8, Sugar 13.6, Protein 22.2

Weight Watchers vegetable

Number Of Ingredients 8

1/2 cup thawed frozen chopped spinach
1 egg
1 container (15oz) whole milk ricotta cheese
1 1/4 cups shredded mozzarella cheese, about 5 oz.
1 tsp. fennel seeds, crushed
1 jar (24 oz) marinara pasta sauce
2 pkgs 1 lb each frozen breaded Italian -style eggplant cutlets
fresh basil sprig, optional

Steps:

*preheat oven to 425. drain thawed spinach well and squeeze out excess liquid until spinach is dry; reserve. In bowl, lightly beat egg. Stir in ricotta cheese, 1/2 cup mozzarella cheese, crushed fennel seeds and reserved spinach until blended. Spread 1/2 cup marinara sauce over bottom of 2 1/2 qt baking dish. arrange 1/3 of frozen eggplant slices in single layer over sauce. spread half of the ricotta mixture over eggplant. top with 3/4 cup of sauce, then half of the remaining eggplant slices and remaining ricotta mixture. gently spread 3/4 sauce over ricotta mixture. top with remaining eggplant and sauce. cover with foil. bake lasagna 45 minutes or until hot in center. uncover ans sprinkle with remaining 3/4 cup mozzarella cheese. bake uncovered until cheese is melted and casserole is hot in center. let stand 10 minutes. serve garnished with fresh basil. cal: 366 protein: 17g fat:17g chol:66mg carbs:38g sodium 897 mg fiber:7g

Weight Watchers vegetable

Provided by @MakeItYours

Number Of Ingredients 8

½ cup thawed frozen chopped spinach
1 egg
1 container (15oz) whole milk ricotta cheese
1¼ cups shredded mozzarella cheese, about 5 oz.
1 tsp. fennel seeds, crushed
1 jar (24 oz) marinara pasta sauce
2 pkgs 1 lb each frozen breaded Italian -style eggplant cutlets
fresh basil sprig, optional

Steps:

*preheat oven to 425. drain thawed spinach well and squeeze out excess liquid until spinach is dry; reserve. In bowl, lightly beat egg. Stir in ricotta cheese, 1/2 cup mozzarella cheese, crushed fennel seeds and reserved spinach until blended.
Spread 1/2 cup marinara sauce over bottom of 2 1/2 qt baking dish. arrange 1/3 of frozen eggplant slices in single layer over sauce. spread half of the ricotta mixture over eggplant. top with 3/4 cup of sauce, then half of the remaining eggplant slices and remaining ricotta mixture. gently spread 3/4 sauce over ricotta mixture. top with remaining eggplant and sauce. cover with foil.
bake lasagna 45 minutes or until hot in center. uncover ans sprinkle with remaining 3/4 cup mozzarella cheese. bake uncovered until cheese is melted and casserole is hot in center. let stand 10 minutes. serve garnished with fresh basil.
cal: 366
protein: 17g
fat:17g
chol:66mg
carbs:38g
sodium 897 mg
fiber:7g