Weight Watchers Lasagna

weight watchers vegetarian lasagna
Just in time for Meatless Monday, a weight watchers lasagna recipe made in a skillet. As mentioned in a previous post, Weight Watchers One Pot Cookbook has twelve chapters based on the type of pot each recipe is made in. Well, this one is made in a skillet. Skillet recipe = Easy. 

If you're interested in more skillet recipes, Weight Watchers One Pot has 29 quick & easy breakfasts, lunches, and dinner skillet recipes in the second chapter. Let's cook!

Yield: 4 servings
Weight Watchers Points+: 3

Amount per serving (1 cup)
Calories: 297 ♥ Fat: 7g ♥ Protein: 16g ♥ Carb: 44g ♥ Fiber: 9

No-Fuss Meatless Lasagna In A Skillet

  • 1 red onion, finely chopped
  • 1 garlic clove, minced
  • 1 (28-ounce) can whole peeled tomatoes, drained and chopped
  • ¼ cup canned tomato sauce
  • ⅛ teaspoon black pepper
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 6 ounces whole wheat lasagna noodles, broken into 1½-inch pieces and cooked according to package directions
  • ½ cup part-skim ricotta cheese
  • ⅓ cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

  1. Spray large nonstick skillet with nonstick spray and set over medium heat.
  2. Add onion and cook stirring, until softened, about 5 minutes.
  3. Add garlic and cook, stirring, until fragrant, about 30 seconds. 
  4. Stir in tomatoes, tomato sauce, and pepper; cook, stirring frequently, until slightly thickened, about 6 minutes; stir in 3 tablespoons parsley.
  5. Stir noodles into skillet.
  6. Cook, stirring, until heated through, about 3 minutes.
  7. Drop 8 spoonfuls of ricotta evenly spaced, onto noodle mixture; sprinkle with mozzarella, Parmesan, and remaining 1 tablespoon parsley.
  8. Cook, covered, without stirring,until heated through and cheese is melted, about 3 minutes longer.