WW VEGETABLE LASAGNA RECIPE RECIPES

Name: No-Noodle Vegetable Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 6 spray(s) Cooking spray divided; 1 medium Eggplant(s) trimmed and sliced lengthwise into ¼-inch-thick slices; 2 large Uncooked zucchini trimmed and sliced lengthwise into ¼-inch-thick slices; 0.75 pound(s) Part-skim ricotta cheese; 1 large egg(s) Egg(s) beaten; 0.25 cup(s) Basil fresh, cut into thin strips; 0.5 cup(s) Grated Parmesan cheese divided; 4 cup(s) Store-bought marinara sauce; 8 oz Shredded part-skim mozzarella cheese

NO-NOODLE VEGETABLE LASAGNA | RECIPES | WW USA

No-Noodle Vegetable Lasagna | Recipes | WW USA image

This veggie lasagna lives up to its name—literally. Instead of flat pasta noodles, the dish is layered with thin planks of eggplant and zucchini, roasted just enough to achieve tenderness and concentrate their flavors. In between, you’ll get a trio of cheeses, pops of fresh basil, and the tangy marinara sauce of your choice (jarred or homemade—there are no bad choices here).

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 70 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

6 spray(s) Cooking spray divided
1 medium Eggplant(s) trimmed and sliced lengthwise into ¼-inch-thick slices
2 large Uncooked zucchini trimmed and sliced lengthwise into ¼-inch-thick slices
0.75 pound(s) Part-skim ricotta cheese
1 large egg(s) Egg(s) beaten
0.25 cup(s) Basil fresh, cut into thin strips
0.5 cup(s) Grated Parmesan cheese divided
4 cup(s) Store-bought marinara sauce
8 oz Shredded part-skim mozzarella cheese

Steps:

Preheat the oven to 400°F. Coat 2 sheet pans with cooking spray.
Arrange the eggplant in a single layer on 1 pan and the zucchini on the other pan. Coat the vegetables with cooking spray. Roast for 8 minutes. Turn the vegetables over and continue to roast until tender, 7 to 10 minutes more. Remove the vegetables from the oven. Reduce the oven temperature to 350°F.
In a medium bowl, combine the ricotta, egg, basil, and ¼ cup of the Parmesan. Coat the bottom and sides of a 14-by-8-inch baking dish or 13-by-9-inch baking dish with cooking spray. Spread a thin layer of marinara (¼ to ⅓ cup) on the bottom of the dish. Layer all the eggplant slices on top, overlapping them if necessary. Cover the eggplant with half the remaining marinara. Spread half the ricotta mixture on top. Sprinkle with half the mozzarella. Top with the zucchini. Cover the zucchini with the remaining marinara. Spread the remaining ricotta mixture on top. Sprinkle with the remaining mozzarella and Parmesan.
Bake until the lasagna begins to bubble, 35 to 40 minutes. Let stand for at least 15 minutes before cutting into 12 pieces.
Serving size: 1 piece

Nutrition Facts : Calories 81 kcal

LASAGNA SOUP (CROCKPOT, STOVE OR INSTANT POT) - SKINNYTASTE

Lasagna Soup (Crockpot, Stove or Instant Pot) - Skinnytaste image

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.

Provided by Gina

Categories Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 16

Ingredients

cooking spray
14 oz sweet Italian chicken sausage (casing removed)
1/2 onion (chopped)
2 crushed cloves garlic
4 tbsp chopped fresh parsley (divided)
3 cups low-sodium (fat-free chicken broth*)
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles (whole wheat or gluten free*)
6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade

Steps:

Stove Top Directions:
Slow Cooker Directions:
Instant Pot Directions:

Nutrition Facts : Calories 292 kcal, CarbohydrateContent 29.5 g, ProteinContent 22.5 g, FatContent 10 g, SaturatedFatContent 9.5 g, CholesterolContent 63.5 mg, SodiumContent 747.5 mg, FiberContent 4 g, SugarContent 2.5 g, ServingSize 1 1/3 cup

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NO-NOODLE VEGETABLE LASAGNA | RECIPES | WW USA

This veggie lasagna lives up to its name—literally. Instead of flat pasta noodles, the dish is layered with thin planks of eggplant and zucchini, roasted just enough to achieve tenderness and concentrate their flavors. In between, you’ll get a trio of cheeses, pops of fresh basil, and the tangy marinara sauce of your choice (jarred or homemade—there are no bad choices here).
From weightwatchers.com
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Category Lunch,Dinner
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Calories 81 kcal per serving

Serving size: 1 piece

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