Weight Watchers Vegetable Lasagna

Instructions. Preheat oven 400ºF. Spray 2 baking sheets an 8-inch-square baking dish nonstick spray. Arrange eggplant zucchini slices the baking sheets, overlapping few slices, necessary.

This Vegetable Lasagna hands the veggie lasagna I ever or tasted! is 8 Points the Weight Watchers Points plan. It's tasty, it's packed full vegetables (that's to good hasn't it!), it's filling & of it's low Points! perfect Weight Watchers vegetarian dinner recipe.

Instructions. Preheat oven 400°F. Coat 2 sheet pans cooking spray. Arrange eggplant a single layer 1 pan the zucchini the pan.

Spoon 1/2 cup vegetable purée bottom a 9 13-inch baking dish. Place noodles purée. Top 1/2 cup purée, 1/2 remaining vegetables, 2 tablespoons Parmesan cheese 1/4 cup mozzarella cheese.

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Ingredients Weight Watchers Lasagna. 1 pound 93% lean ground turkey: turkey of traditional beef this recipe lighter contains fat. 1/2 medium yellow onion: Yellow onion a subtle sweet savory depth the homemade sauce. 3 cloves garlic: Fresh garlic a punch flavor.Be to mince garlic finely avoid big chunks your sauce.

Spread 1/2 cup sauce prepared baking dish. Cover 1 lasagna noodle top 1/4 eggplant zucchini. Cover 1/2 cup sauce sprinkle 2 tablespoons mozzarella 1 tablespoon Parmesan. Repeat make 4 layers, with noodle topped sauce. any sauce remains, spoon lasagna.

Weight Watchers Vegetable Lasagna (Without Noodles) Recipe. you're for no-noodle lasagna, vegetarian version with eggplant a great dinner option. you're craving hearty satisfying dish heavy carbs, lasagna your answer. Trading traditional pasta nutritious eggplant zucchini, .

1. Preheat oven 350 degrees. 2. Combine pasta sauce tomatoes; stir and set aside. 3. Combine cottage cheese, Parmesan cheese pepper; stir and set aside.

Step 1 *preheat oven 425. drain thawed spinach and squeeze excess liquid spinach dry; reserve. bowl, lightly beat egg. Stir ricotta cheese, 1/2 cup mozzarella cheese, crushed fennel seeds reserved spinach blended.

Instructions. Preheat oven 350ºF. Coat large nonstick skillet cooking spray set pan medium-high heat. Add onion, mushrooms garlic; sauté mushroom liquid cooks off, 5 7 minutes.