Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This is a weight watchers recipe that I got from my mother-in-law. It is 7 points a serving. I love this recipe, although I eliminated the black olives and use light cream cheese instead of fat free. Also, I save all the mozzarella cheese for the top instead of layering it. It is time consuming to make but oh so good, especially if you are looking for a low fat lasagna. Even DH loves it. I am guessing on the prep time.

Ingredients Nutrition

Directions

  1. Coat a large skillet with cooking spray, place over medium heat until hot.
  2. Add mushrooms, carrots, and onions; sauté 5 minutes.
  3. Remove from heat, add tomato sauce and next five ingredients; set aside.
  4. Combine spinach and next three ingredients; stir well and set aside.
  5. Arrange 3 lasagna noodles in bottom of 11x17-inch baking dish (I use 9x13-inch) coated with cooking spray.
  6. Spoon 1/3 of spinach mixture over noodles, and 1/3 tomato mixture over that.
  7. Top with 1/3 mozzarella cheese.
  8. Repeat layers twice.
  9. Top with Parmesan cheese.
  10. Bake at 325°F for 45 minutes until heated through.
Most Helpful

4 5

A good base recipe and I love that it's vegetarian, but it's kind of bland for my family's taste. Next time I make this I plan to add garlic to the sauce and then go from there!

5 5

This was wonderful! I wasn't sure if we'd like it, but my DH and I both loved it! Definitely a keeper. Yes, it's time consuming, but you could probably make it early in the day and refrigerate it.

4 5

This was a very good reciped. THe only complaint was that it got dry in my oven-probably due to my baking :) I also added fresh spinach vs. frozen. I think tomatoe chunks for zero points also would have been great in it. I can't believe veggie lasagna would take so good and filling.