Creamy Spinach & Mushroom Lasagna (WW Low-Point Recipe)

Lasagna is a classic comfort food known for its rich, hearty layers, but traditional recipes can be high in calories and fat. For those following the Weight Watchers (WW) program or a low-point lifestyle, this Creamy Spinach & Mushroom Lasagna offers a lighter alternative without sacrificing flavor. Packed with vegetables, low-fat ricotta, and lightened-up ingredients, this lasagna is a wholesome and satisfying dish for your weekly meal plan.

This recipe is full of nutritious vegetables like spinach and mushrooms, with a creamy ricotta sauce that provides plenty of protein, and it uses whole-wheat lasagna noodles to add fiber. Not only is this dish a great option for dinner, but it also works wonderfully as a meal prep option, and it can be enjoyed by the entire family, regardless of dietary restrictions.

Why You’ll Love This Recipe:

  • WW-Friendly: This version is designed to be low in SmartPoints, making it a great option for those following the WW program.
  • Vegetarian-Friendly: With spinach and mushrooms as the main ingredients, this lasagna is perfect for vegetarians or those looking to reduce meat consumption.
  • Balanced Meal: It’s loaded with vegetables, protein, and fiber, offering a satisfying meal with fewer calories than traditional lasagna.
  • Make-Ahead Friendly: You can prepare this dish in advance and store it in the fridge or freezer for easy meals throughout the week.

Ingredients:

For the Sauce:

  • 2 tbsp olive oil (or you can use non-stick cooking spray to reduce points)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz mushrooms, sliced (use white button, cremini, or a mix)
  • 10 oz fresh spinach leaves (washed and chopped)
  • 2 cups part-skim ricotta cheese (you can also use low-fat ricotta to reduce points)
  • 1/2 cup low-fat milk (or unsweetened almond milk for fewer points)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1/4 cup grated Parmesan cheese (optional for extra flavor, or use Parmesan blend for fewer points)

For the Lasagna Assembly:

  • 9-12 whole-wheat lasagna noodles (or gluten-free if needed)
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese (optional, can be omitted to reduce points)
  • Fresh herbs for garnish (optional)

Instructions:

Step 1: Prepare the Lasagna Noodles

  1. Cook the noodles: Bring a large pot of water to a boil. Add a pinch of salt and cook the whole-wheat lasagna noodles according to the package instructions (usually about 8-10 minutes). Once cooked, drain and set aside. If you are using no-boil lasagna noodles, you can skip this step.

Step 2: Prepare the Vegetable Mixture

  1. Sauté the onions and garlic: Heat 2 tbsp olive oil (or use non-stick cooking spray to lower points) in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened.
  2. Add the mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they soften and release their moisture.
  3. Add spinach: Once the mushrooms have softened, add the fresh spinach leaves and cook for another 2-3 minutes, stirring until the spinach wilts and reduces in size.
  4. Season the mixture: Stir in the oregano, basil, pepper, and salt, ensuring the vegetables are evenly coated with the spices.

Step 3: Prepare the Creamy Ricotta Sauce

  1. Mix the ricotta: In a separate bowl, combine the part-skim ricotta cheese with 1/2 cup low-fat milk (or unsweetened almond milk for fewer points). Mix well to achieve a creamy consistency.
  2. Add the Parmesan: Stir in 1/4 cup grated Parmesan cheese (optional) for extra richness and flavor, but this can be omitted to reduce SmartPoints.
  3. Combine with the vegetables: Once the spinach and mushroom mixture has finished cooking, remove it from the heat. Add the vegetable mixture into the ricotta mixture and stir well to combine, forming the creamy sauce base for your lasagna.

Step 4: Assemble the Lasagna

  1. Preheat the oven: Set the oven to 375°F (190°C) to preheat while you assemble the lasagna.
  2. Layer the lasagna: Spread a thin layer of the creamy spinach and mushroom mixture on the bottom of a 9×13-inch baking dish. Place a layer of cooked lasagna noodles over the sauce. Add another layer of the creamy mixture, followed by a sprinkle of shredded mozzarella cheese.
  3. Repeat the layers: Continue layering with noodles, creamy spinach and mushroom mixture, and mozzarella cheese. Top the final layer of noodles with the remaining cream mixture and a generous layer of shredded mozzarella cheese.
  4. Optional Parmesan: If you want an extra cheesy, crispy top, sprinkle 1/4 cup grated Parmesan cheese over the final layer.

Step 5: Bake the Lasagna

  1. Cover and bake: Cover the lasagna with foil and bake in the preheated oven for about 25-30 minutes.
  2. Uncover and finish baking: After 30 minutes, remove the foil and continue baking for another 10-15 minutes or until the top is golden and bubbly.
  3. Let it cool: Once baked, remove the lasagna from the oven and let it cool for about 5-10 minutes before cutting into it. This will allow the layers to set and make serving easier.

Step 6: Serve and Enjoy

  1. Serve hot with a side of green salad or roasted vegetables for a well-rounded meal. Garnish with fresh herbs like basil or parsley if desired for added freshness and color.

Nutrition Information (per serving):

Based on 8 servings per recipe:

  • Calories: 280
  • SmartPoints (WW Blue, Green, Purple): 6 points per serving
  • Fat: 13g
  • Saturated Fat: 5g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Net Carbs: 22g
  • Sugars: 6g
  • Protein: 18g
  • Cholesterol: 30mg
  • Sodium: 380mg

Weight Watchers SmartPoints Breakdown:

  • WW Blue Plan: 6 SmartPoints per serving
  • WW Green Plan: 7 SmartPoints per serving (due to the inclusion of noodles)
  • WW Purple Plan: 6 SmartPoints per serving (whole wheat pasta is a zero-point food on the Purple plan)

Adjusting the Recipe for Fewer Points:

  • Use non-stick spray or reduced-fat cheese to lower points.
  • Substitute almond milk for regular milk to reduce calories and points.
  • Skip the Parmesan cheese or use nutritional yeast for a lower point alternative that still provides cheesy flavor.
  • Use zucchini noodles or spaghetti squash instead of lasagna noodles for an even lower-carb, lower-point version.

Helpful Tips for Success:

  1. Make-Ahead: This lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. If you’re planning to freeze it, assemble the lasagna, but don’t bake it. Wrap it tightly with plastic wrap and foil, and store it in the freezer for up to 3 months. When ready to bake, simply thaw overnight in the fridge and follow the usual baking instructions.
  2. Vegetable Variations: Feel free to add other low-carb vegetables like zucchini, bell peppers, or eggplant to your lasagna for added flavor and nutrition.
  3. Low-Fat Ricotta Tip: For an even lower-calorie version, consider using cottage cheese instead of ricotta. It has a similar texture and can be lighter in calories and fat.
  4. Lighter Cheese Options: If you’re looking to reduce the fat content further, try using reduced-fat mozzarella and Parmesan cheeses.

Final Thoughts:

This Creamy Spinach & Mushroom Lasagna is a great way to indulge in a comforting, rich dish while sticking to your WW goals. By using whole-wheat pasta, low-fat cheeses, and plenty of vegetables, you can enjoy a flavorful, creamy lasagna that’s both satisfying and nutritious. Plus, the recipe is incredibly versatile, allowing you to customize it with your favorite ingredients or adjust it for your specific dietary needs.

Perfect for meal prepping, serving to guests, or simply enjoying on a weeknight, this lasagna is a win-win for anyone looking to eat healthier while still indulging in comforting, classic dishes. Enjoy it without the guilt!