Weight Watchers Last Minute Lasagna

Last Minute Lasagna

POINTS value | 5
Servings |  8
Preparation Time |  25 min
Cooking Time |  45 min
Level of Difficulty |  Moderate

 main meals |  This meatless lasagna is jam-packed with vitamins, minerals and fiber. Make it on days when you have time to cook, then freeze the "planned-overs" in single-size portions.


  • 1 tbsp sherry cooking wine, dry
  • 2 medium carrot(s), grated
  • 1 large sweet red pepper(s), chopped
  • 10 oz chopped frozen spinach, thawed and drained
  • 15 oz fat-free ricotta cheese
  • 6 oz part-skim mozzarella cheese, shredded
  • 1/4 cup(s) grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano, or other Italian herbs
  • 1/4 cup(s) regular egg substitute
  • 26 oz canned tomato sauce
  • 8 oz dry lasagna noodles, spinach


  • Preheat oven to 350°F.
  • Coat a large, nonstick skillet with cooking spray. Add dry cooking sherry and heat until it sizzles. Add carrots and pepper; stir-fry until tender, about 3 minutes. Remove from heat and set aside.
  • In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning and egg substitute. Fold in carrots and pepper.
  • Spread 1/2 cup of tomato sauce on the bottom of a 9- x 13-inch casserole pan. Arrange a layer of lasagna noodles over the sauce and spread half the cheese mixture over the noodles. Pour 1 cup of tomato sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with the remaining tomato sauce.
  • Cover pan with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Remove and let sit about 10 minutes before serving.