DirectionsStep1Preheat the oven to 200°C / 180°C Fan / 400°F / Gas mark 6Step2Place the tomatoes in a sieve for a couple of minutes to drain off some of the juice.Step3Tip the drained tomatoes into your blender along with the crushed garlic, 1 tablespoon of oil, half a teaspoon of salt and the red pepper flakes.Step4Pulse until the tomatoes are finely minced. You don't want to puree the tomatoes, just to mince them so they are spreadable.Step5Pour the sauce into a small bowl and set aside for later. Give the bowl of your blender a quick rinse as you will be using in the next step.Step6Place 1 cup of cottage cheese into the blender and blend until smooth. This will take a minute or so.Step7Scrape out into a large bowl and set aside.Step8Heat the remaining oil in a large skillet over a medium heat.Step9Add the diced pepper, onion, zucchini and the cup of diced root veg.Step10Cook for approx 10 minutes, stirring often to prevent sticking. The vegetables will not brown in this time but they will start to colour slightly.Step11Now to add the spinach. I find this easiest to do in batches. Place about 1/3 of the spinach in the skillet with the diced veg and fold in until the spinach begins to wilt. Continue doing this until all of the spinach has wilted…Step12Remove from the heat.Step13Spoon the vegetable mix into the the bowl of the blender along with 1/2 teaspoon of salt and good grinding of black pepper.Step14Pulse once or twice before scraping down the sides of the blender and pulsing again. You want the vegetables to be finely minced not smooth. I would suggest only pulsing the mixture 4 or 5 times.Step15Scrape the vegetables into the bowl containing the blended cottage cheese and combine.Step16Fold in the remaining cup of cottage cheese.Step17I used a 9 x 9 inch baking dish.Step18Spoon about 1/2 cup of tomato sauce on to the bottom of the baking dish.Step19Layer 3 of the lasagna sheets on top - it doesn't matter if they overlap.Step20Spoon half of the vegetable mixture on top of the lasagne sheets and spread evenly to the edge of the dish.Step21Dollop another 1/2 cup of the tomato sauce on top and spread it out as best as you can.Step22Top with a quarter of the grated cheese (about 1/2 cup)Step23Layer three more of the lasagne sheets on top and spoon on the remaining vegetable mixture.Step24Carefully spread it over the lasagne sheets and then add another half cup of grated cheese.Step25Top this layer with the remaining lasagne sheets.Step26Spoon over the remaining tomato sauce and carefully spread it out to cover the lasagne sheets.Step27Sprinkle over the remaining grated cheeseStep28Loosely cover the top of the lasagna with kitchen foil (making sure that it doesn't touch the top of the lasagna or the cheese will stick to it . and you don't want that!)Step29Place on the middle shelf of the preheated oven and bake for 20 minutes.Step30Remove from the oven and take off the kitchen foil.Step31Return to the oven and cook for a further 10 minutes until the cheese has melted and started to bubble.Step32Leave to cool slightly before servingIngredientsIngredients1 large canTomatoes (diced, 1 x 28oz can or 800g can)3 clovesGarlic (crushed)2 pinchesRed Pepper Flakes2 tablespoonsOlive Oil (divided)1 cupRoot Vegetable (such as carrot, swede, rutabaga, turnip etc or a mixture - diced)1 Large Red Bell Pepper (diced)1 Large Onion (diced)1 Courgette (large zucchini/diced)1 bagBaby Spinach (approx 6oz/170g)2 cupsLow Fat Cottage Cheese9 sheetsLasagne (no boil, use wholewheat if following Purple to reduce portion to 4SP)2 cupsReduced Fat Mature Cheddar Cheese (shredded, 200g)1 teaspoonSaltadd Black Pepper (freshly ground)See moreNutritionalNutritional250 Calories7 gTotal Fat17 mgCholesterol30 gCarbohydrate860 mgSodium19 gProteinFrom pointedkitchen.comRecipeDirectionsIngredientsNutritionalExplore further10 Best Weight Watchers Vegetable Lasagna Recipes …yummly.comWeight Watchers vegetable "lasagna" Recipe - (4.4/5) - …keyingredient.comRoasted vegetable lasagna Recipes WW USAweightwatchers.comVegetable lasagna Recipes WW USA - WeightWatchersweightwatchers.comWeight Watchers Lasagna (only 8 WW Points!) - Healthy …thecookierookie.comRecommended to you based on what's popular • Feedback
Vegetable Lasagna Weight Watchers
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WEBPreheat the oven to 400ºF. Spray 2 baking sheets and an 8-inch-square baking dish with nonstick spray. Arrange the eggplant and zucchini slices on the baking sheets, …
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WEBIn a medium bowl, combine the ricotta, egg, basil, and ¼ cup of the Parmesan. Coat the bottom and sides of a 14-by-8-inch baking dish or …
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WEBAug 13, 2021 · Spread 1/2 cup sauce in bottom of prepared baking dish. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 Ricotta mix, 1/2 …
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WEBJun 26, 2023 · Lower the oven's temperature to 350°F. In a medium-sized mixing bowl, add the ricotta cheese, egg, basil, and 1/4 cup of Parmesan cheese. Stir these ingredients until they are well mixed. Spray cooking …
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WEBMar 21, 2023 · Preheat the oven to 400 degrees Fahrenheit. In a large skillet, heat the olive oil over medium heat. Add the garlic and onions, and sauté for 6 to 7 minutes until they begin to soften. Add the mushrooms …
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WEBJan 16, 2018 · 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 …
WEBReduce the oven temperature to 350°F. In a medium bowl, combine the ricotta, egg, basil, and 1⁄4 cup of the Parmesan. Coat the bottom and sides of a 14-by-8-inch baking dish or 13-by-9-inch baking dish with cooking …
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WEBApr 1, 2024 · 6. Boil the noodles: Fill a separate large pot with water and bring to a rolling boil. Add 1/2 teaspoon salt and the lasagna noodles. Boil until al dente, for 10-15 minutes. If using a different type of noodles, …
WEBMar 17, 2014 · Instructions. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat. In a …
WEBJul 1, 2022 · Then, the final layer of noodles, a layer of sauce, and then sprinkle 1 cup of the Parmesan cheese (or Italian cheese blend) all over the top. Cover the unbaked lasagna with foil and bake at 350 degrees for …
WEBCombine the tomato sauce, carrots, and minced garlic in a blender and puree until smooth. In a medium saucepan, heat the oil over medium heat. Add the onion and mushrooms …
WEBStep 1. *preheat oven to 425. drain thawed spinach well and squeeze out excess liquid until spinach is dry; reserve. In bowl, lightly beat egg. Stir in ricotta cheese, 1/2 cup …
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WEBPlace in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour. Meanwhile, spray a large saucepan with …
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WEBApr 25, 2022 · How to make WW Lasagna in the Instant Pot. Mix your fillings: Mix ¾ cup Italian cheese and ricotta together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. In another …
WEB1. Preheat oven to 350 degrees. 2. Combine pasta sauce and tomatoes; stir well and set aside. 3. Combine cottage cheese, Parmesan cheese and pepper; stir well and set aside. 4. Spread 1/3 tomato mixture into bottom …
WEBApr 4, 2021 · Let sit approx 15 minutes. Rinse with water. In a saucepan, boil water, add zucchini slices, and cook for 2 to 3 minutes or until tender. Set aside. Preheat oven to 375° F. In a skillet, over medium/high heat, …