Healthy Lasagna Recipe

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Weight Watchers Lasagna only has 8 Weight Watchers Points!




  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium carrots diced
  • 2 celery sticks diced
  • 1 zucchini peeled and diced
  • ½ medium sweet yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh thyme chopped
  • 1 pound ground chuck chicken or turkey
  • 1 can diced tomatoes 14.5 ounce can, UNDRAINED
  • 1 cup water
  • ¼ cup tomato paste
  • 5 Barilla Oven-Ready lasagna sheets broken roughly into 8-12 pieces
  • 1 cup Mozzarella Pearls, optional
  • 1 1/2 cups non-fat shredded Italian Cheese Blend
  • ½ cup fresh basil coarsely chopped, plus extra to serve


  • In a large, oven-proof skillet, heat the oil and butter over medium-high heat. Sauté the carrots and celery for 3 minutes, stirring occasionally.
  • Add the diced onion and zucchini and sauté approximately 3-4 minutes or until onions are translucent and zucchini has softened.
  • Add the garlic and thyme, stir, and cook for 30 seconds.
  • Add the beef and cook 2-4 minutes or until beef has browned. Stir to break up any chunks of meat.
  • Stir in tomatoes, 1-cup water and tomato paste.
  • Do a taste test, and season, to taste, with kosher salt and freshly ground black pepper.
  • Bring the mixture to boil.
  • Add the pasta pieces and mozzarella pearls and stir.
  • Reduce the heat to medium-low and cook, covered 10 minutes.
  • Remove lid and cook 5-10 minutes or until sauce has thickened.
  • Turn oven to broil.
  • Top the beef mixture with the Italian Cheese Blend and broil just until cheese has melted and top is golden brown.
  • Remove from the oven and sprinkle with chopped fresh basil.
  • Serve with side salad and oven-toasted, buttery crostini.
  • Enjoy!


Calories: 470kcal | Carbohydrates: 32g | Protein: 25g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 252mg | Potassium: 717mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3990IU | Vitamin C: 19.6mg | Calcium: 144mg | Iron: 3.9mg

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