Weight Watchers Lasagna
Indulge in a comforting and guilt-free classic with this delicious Weight Watchers Lasagna, a healthier twist on a beloved family favorite. Crafted with whole-grain lasagna noodles, lean ground turkey, and layers of nutrient-packed zucchini, this recipe is both hearty and wholesome. A rich, homemade tomato sauce infused with garlic, onions, and fresh basil pairs beautifully with a creamy blend of reduced-fat ricotta, mozzarella, and Parmesan cheeses. Perfectly portioned for eight servings, this easy-to-make lasagna is ideal for meal prep or a cozy dinner that won’t derail your wellness goals. Ready in just over an hour, this lighter, flavor-packed dish makes healthy eating as satisfying as ever!
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Recipe Information
Ingredients
- 9 pieces Whole-grain lasagna noodles
- 1 pound Lean ground turkey (93% lean)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes (low-sodium)
- 2 tablespoons Tomato paste (low-sodium)
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh basil, chopped
- 1 cup Reduced-fat ricotta cheese
- 1.5 cups Shredded part-skim mozzarella cheese
- 0.25 cup Freshly grated Parmesan cheese
- 2 large Egg whites
- 1 medium Zucchini, thinly sliced lengthwise
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the whole-grain lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a parchment-lined tray to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the lean ground turkey to the skillet. Cook and crumble the turkey until no longer pink, about 6–8 minutes.
Stir in the crushed tomatoes, tomato paste, dried Italian seasoning, chopped basil, salt, and black pepper. Reduce heat and let the sauce simmer for 10 minutes while stirring occasionally.
In a medium bowl, combine the reduced-fat ricotta cheese, egg whites, and half of the Parmesan cheese. Mix until smooth.
Spread a thin layer of the turkey-tomato mixture at the bottom of a 9x13-inch baking dish to prevent sticking.
Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by a layer of thinly sliced zucchini. Sprinkle 1/3 of the mozzarella cheese on top.
Repeat the layers (sauce, noodles, ricotta mixture, zucchini, mozzarella) two more times, ending with mozzarella cheese on top.
Sprinkle the remaining Parmesan cheese over the top layer of mozzarella.
Cover the baking dish with foil (spray the underside with nonstick spray to prevent sticking) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing into 8 servings. Serve warm and enjoy!
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 50.3 g | ||
| Protein | 212.3 g | 425% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2748 mg | 211% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4191 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
