Easy Cheese Lasagna(WW)

  • Prep Time: 10 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6

    • About This Recipe

    “An easy,low-fat lasagna,and it is really good.6 WW points per serving.”

    Ingredients

  • 1 (28ounce) jars spaghetti sauce( I use meatless)
  • 6uncooked lasagna noodles
  • 1 (15ounce) containers fat-free ricotta cheese
  • 1 -2cupsliced/chopped raw vegetables( I’ve used zucchini,bell peppers,mushrooms,onions)
  • 1 (8ounce) packages shredded lowfat mozzarella cheese

    • Directions

  • Spray 11×7 baking dish with cooking spray.
  • Spread 1/3 of the sauce on bottom of dish.
  • Arrange 3 noodles over the sauce.
  • Top with another 1/3 of sauce,all of the riccota cheese and the vegetables,and 1/2 the mozzerella cheese.
  • Top with remaining 3 noodles and the remaining sauce.
  • Cover dish with foil.
  • Bake at 375 degrees for 1 hour.
  • Remove foil and sprinkle with remaining cheese,bake for another 5 minutes.
  • Let stand 5 minutes before cutting.
  • I cut the lasagna in 6 pieces,wrap them in seran wrap and freeze them.
  • Then I just microwave them when I need a quick,lowfat lunch!

    • Reviews

  • “amazing! i can’t have enough of it. i need more recipes like this one.”

  • “Fabulous! I have just one question to fellow Easy Cheese Lasagna makers:How long should I cookitbefore freezing a lasagna to use at a later time? And how long would I have to cook itto warm it ?”

  • “Easy, healthy, and tasty.I’ve been trying to find good non-meat meals to try and this one worked with wife and kids.”

  • “This is sooo good!!! Used bell peppers and mushrooms and low low-fat cottage cheese instead of ricotta.Did use about 8 lasagna and added much more veggies (about 3 cups!).Thanks Divinemom!”

  • “My 13-yo son has been begging me to make this recipe since he found it here on Zaar for a couple of weeks and I’m sure glad that I did! As far as lasagna’s go, this one was very easy to put together and tasted great. I used mushrooms, green pepper, onion and a small tomato for my veggies.Since I couldn’t find fat free ricotta, I used half light ricotta and half fat-free cottage cheese and decreased the amount of shredded cheese to cut a few calories. I should have taken Krittlin’s advice and put it in a 13×9 dish because my 11×7 was full to the brim and bubbled up and over the edge – yikes! We had lots of leftovers and we all enjoyed. Will make again – thanks for sharing Divinemom!”

  • “This was really good for a low fat, meatless meal.I used 2 zucchinis and 12 oz. of baby portebella mushrooms with ragu’s 7 herb spaghetti sauce in a 9×13 pan.My dh thought it was ok, but both my toddler and I thougt it was really yummy.I still can’t believe it is only 6 points.”

  • “Unbelievably easy and good!Thanks so much!”

  • “I LOVE THIS! I busted out my mandolin and sliced 1 zucchini, 1 red bell pepper and 1 sweet onion. I gave them a quick saute with nonstick olive oil Pam and some italian seasoning. I used part skim mozzarella and halved the amount, and used lowfat cottage cheese and halved the amount(personal preference). This was amazingly good, and so hard to believe it is only 6 points!Thanks for the great recipe!”

  • “Easy and Tasty.I have never made Lasagna and this turned out great! I added so many veggies I also used a larger dish. :)”

  • “I have been using this recipe for years and love it. I do substitute non-fat cottage cheese for the ricotta and I partially cook the noodles. Often I use so many vegetables that I end up using a 9×13″ pan so it doesn’t overflow. This recipe always gets rave reviews from guests.”

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