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Weight Watchers vegetable "lasagna"


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Rate this recipe 4.4/5 (48 Votes)
Weight Watchers vegetable lasagna 1 Picture


  • 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



Step 1

*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
sodium 897 mg


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