If there’s one thing you should know now to make, apparently it’s a real good lasagna. You all requested that I post my lasagna recipe so here it is! Lightened up, while using lots of cheese and REAL lasagna noodles. Packed with protein to keep you full! Great as a meal prep or leftovers as well.
How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.
Lighter Lasagna
Ingredients
Sauce
- 1 can diced tomatoes 15-ounce can
- 1 teaspoon granular sugar replacement Swerve
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasonings
- ¼ teaspoon salt
Meat
- 4 cloves minced garlic
- ⅛ cup diced white onion
- 16 ounces ground chicken breast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon Italian seasonings
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
Lasagna
- 6 sheets oven ready lasagna noodles
- 1 cup part skim milk ricotta cheese
- 1 cup reduced fat, part skim shredded mozzarella cheese
- 1 tablespoon reduced fat parmesan cheese
Instructions
Preparation
- Preheat oven to 400 degrees
Sauce
- Drain tomatoes and add them to a blender. Add the seasonings and blend until smooth. Set aside
Meat
- Heat a large pan over medium/high heat. Grease with cooking spray
- Add minced garlic and cook until fragrant, about one minute. Add diced onion and cook until slightly soft, about another 2-3 minutes
- Add ground chicken, whole, and brown the side of it. Start breaking up the chicken then add the seasonings
- Continue to break up and cook the chicken until completely cooked, all the pink is gone
- Add the tomato sauce and stir to combine then set aside
Lasagna
- Grease an 8x8 casserole dish with cooking spray
- Add a layer of the meat/sauce to bottom. Just a very thin layer, barely enough to cover the bottom
- Add two whole lasagna noodles, slightly overlapping, then split another one in half (longwise) to fill the remaining space
- Top with half the remaining meat/sauce, then ½ cup of ricotta and ½ cup shredded cheese, spreading to evenly layer
- Repeat this layering process one more time, noodles, meat/sauce then cheese. Top with the parmesan cheese
- Cover and bake for 30 minutes then uncover and bake for another 5 minutes, for the cheese to get slightly browned (Double check the directions of your specific box/brand of lasagna noodles to ensure an optimal cooking time)
- Let rest for 15 minutes before cutting
Choose your serving size: (I usually do 6 pieces)
.
Cut your lasagna into NINE pieces
Each piece will be-
WW points: 💚: 4 💙:3 💜:3
✔️: 153 calories
.
Cut your lasagna into EIGHT pieces
Each piece will be-
WW points: 💚: 5 💙:4 💜:4
✔️: 172 calories
.
Cut your lasagna into SIX pieces
Each piece will be-
WW points: 💚: 6 💙:5 💜:5
✔️: 229 calories
.
Cut your lasagna into FOUR pieces
Each piece will be-
WW points: 💚: 9 💙:8 💜:8
✔️: 334 calories
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Ellen Warmstein says
Has anyone tried lowering points by using whole wheat/grain lasagna noodles and/or fat free ricotta and/or fat free cheeses?
Todd M Cross says
Can you use ground turkey if you can't find ground chicken?
alliecarte says
Yes! They are pretty similar
alliecarte says
Yes! Make sure it’s 99% fat free