This Weight Watchers-Friendly Lasagna is a lighter version of the classic Italian comfort food, packed with flavor but without the heavy calories and points. By swapping out some high-calorie ingredients and making smart substitutions, this lasagna is still rich, cheesy, and satisfying. Layers of lean ground turkey, a homemade marinara sauce, and a blend of part-skim ricotta and mozzarella cheese come together to create a dish that’s indulgent yet healthy. It’s perfect for family dinners, meal prepping, or when you’re craving a hearty, guilt-free meal.

Weight Watchers-Friendly Lasagna Recipe

Ingredients:

  • 9 whole wheat or zucchini lasagna noodles (or use cauliflower rice or thinly sliced zucchini for a lower-carb option)
  • 1 lb lean ground turkey or chicken
  • 2 cups part-skim ricotta cheese
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (optional, for extra flavor)
  • 2 cups marinara sauce (choose a low-sugar or homemade option)
  • 1 egg
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions:

  1. Preheat oven: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray.
  2. Prepare the noodles: If using whole wheat lasagna noodles, cook according to package instructions. Drain and set aside. If using zucchini, thinly slice the zucchini lengthwise and lightly salt the slices to draw out excess water, then blot with a paper towel.
  3. Cook the meat: In a large skillet, heat a small amount of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the ground turkey (or chicken), breaking it up as it cooks. Cook until browned, about 5-7 minutes. Season with basil, oregano, salt, and pepper.
  4. Add the marinara sauce: Pour in the marinara sauce and stir to combine. Let it simmer for 5 minutes so the flavors meld together. Set aside.
  5. Prepare the cheese mixture: In a mixing bowl, combine the part-skim ricotta cheese, 1 cup of the mozzarella cheese, grated Parmesan (optional), and egg. Stir until smooth. Season with a pinch of salt and pepper.
  6. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the baking dish. Layer with cooked lasagna noodles (or zucchini slices) to cover the bottom. Add a layer of the ricotta cheese mixture, then a layer of the meat sauce. Repeat the layers until the dish is filled, ending with a layer of meat sauce on top.
  7. Top with cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the lasagna.
  8. Bake: Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
  9. Cool and serve: Let the lasagna sit for 5 minutes before cutting into it. Garnish with fresh basil or parsley if desired.

Nutrition (per serving, makes 8 servings):

  • Calories: 290
  • Protein: 28g
  • Fat: 12g
  • Carbs: 21g
  • Fiber: 4g
  • Sugar: 6g
  • WW Points: 7 (based on the current Weight Watchers points system)

Tips:

  • Lower-carb options: Replace traditional noodles with zucchini or thin slices of eggplant to reduce carbs.
  • More veggies: Add spinach, mushrooms, or bell peppers to the meat sauce for extra veggies and fiber.
  • Make it dairy-free: Swap the ricotta and mozzarella with plant-based alternatives to make this lasagna dairy-free.
  • Make ahead: This lasagna can be prepared ahead of time. Assemble it, cover, and refrigerate for up to 24 hours before baking.