Guilt-Free Lasagna

Indulge in this Weight Watchers-friendly lasagna without any guilt! Each serving is just 6 points, but it’s packed with flavor and satisfying textures. This lasagna uses lean ground chicken breast, fat-free mozzarella, and a unique twist of mixing in fat-free Greek yogurt to create that perfect melty cheese effect.

Ingredients:

  • 1 lb (16 oz) uncooked boneless chicken breast, ground in a food processor or meat grinder
  • 2 cans (28 oz each) no salt added crushed tomatoes (or diced tomatoes blended)
  • 8 oz mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • 2 tbsp Italian seasoning
  • 1 tbsp fennel seeds (or substitute ½ tbsp fennel pollen)
  • 1 tsp garlic powder, to taste
  • 1 tsp onion powder, to taste
  • 16 oz fat-free shredded mozzarella cheese
  • 1 cup plain fat-free Greek yogurt
  • 4 pieces lasagna noodles (like Trader Joe’s Italian noodles)
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Prepare the Aromatics:
    • Heat a large nonstick skillet over medium heat and spray with nonstick cooking spray (0 points).
    • Add the chopped onions and garlic, cooking for about 5 minutes until soft and fragrant.
  2. Cook the Mushrooms:
    • Stir in the mushrooms and cook until their moisture evaporates, about 8-10 minutes. Season with salt, pepper, and a sprinkle of Italian seasoning.
  3. Brown the Chicken:
    • Add the ground chicken to the skillet. Cook, breaking up the meat until fully browned and no pink remains. Season with salt, pepper, garlic powder, and onion powder to taste.
  4. Simmer the Sauce:
    • Pour in the crushed tomatoes and season with Italian seasoning, fennel seeds, garlic powder, and onion powder.
    • Let the sauce simmer uncovered for 30-45 minutes, stirring occasionally, until thick and rich.
  5. Mix the Cheese Layer:
    • In a medium bowl, combine the fat-free mozzarella and Greek yogurt. Season with salt, pepper, and a pinch of Italian seasoning.
  6. Assemble the Lasagna:
    • Preheat your oven to 375°F (190°C).
    • Spread a small amount of sauce in the bottom of an 8×8-inch baking dish.
    • Place 2 sheets of lasagna noodles on top of the sauce, followed by a layer of sauce and half of the cheese mixture.
    • Repeat with another layer of noodles, sauce, and the remaining cheese mixture. Top with the final layer of sauce.
  7. Let Rest, Then Bake:
    • Allow the lasagna to sit for about 30 minutes so the noodles can absorb some of the liquid.
    • Sprinkle the top with grated Parmesan cheese and bake for 45 minutes, or until the lasagna is bubbly and golden on top.
  8. Cool and Serve:
    • Let the lasagna rest for 10 minutes before slicing to serve.
    • Enjoy a delicious, guilt-free portion that will satisfy your cravings while staying on track with your WW points!

Tips:

  • This recipe makes 4 large servings, each just 6 WW points.
  • For a richer flavor, you can add a touch of fresh basil or a pinch of red pepper flakes to the sauce.
  • Mix the Greek yogurt with the mozzarella to create a cheesy, melty layer without adding extra points!

Nutritional Information:

WW Points: 6 per serving

Serving Size: ¼ of the pan