Veggie Lasagna

READY IN: 1hr 30mins
Recipe by HeatherDiane

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.

Top Review by tank_girl

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!

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.

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