Weight Watchers Lasagna Recipe (2024)

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I love lasagna, but the traditional version can take up a good portion of my daily points. I’m sharing one of our favorite lasagna recipes today– my Weight Watchers Lasagna Recipe!

Did I mention that you can cook this right in your Instant Pot? This makes it a great weeknight meal because you can put it in the pot, allow it to cook while you tend to other things, then requires only one pot to clean after dinner! No Instant Pot? That’s ok, there are oven directions as well.

Where’s the recipe?

I’m rewriting all of your favorite recipes so anyone can easily cook them–regardless of your experience in the kitchen! If you’re new to the kitchen or this recipe, you might find valuable tips and information below in the post.

If you feel comfortable with cooking basics, scroll down to the bottom of this post where you’ll find the easy to print recipe for this Weight Watchers Turkey Lasagna Recipe!

Ingredients in this WW Lasagna

• Part skim ricotta cheese: You can also use cottage cheese if you’d like! Strain it for lower sodium, and blend it to get rid of the chunks, if you’d like.
• Italian cheese blend: You can also skip the blend and use mozzarella cheese if you’d like.
• Crushed tomatoes: using diced tomatoes or other variations could result in a watery lasagna.
• Dry spices
• Garlic: I prefer to use fresh minced garlic cloves, not the dry seasoning.
• Whole wheat lasagna noodles: Sometimes I order mine on Amazon because they aren’t super easy to find. If you have to use traditional noodles that ok, just make sure to account for the point difference.
• Fat free ground turkey: Lean ground turkey is the best way to save points on any WW plan.
• Spinach: fresh, not frozen or canned.

TIP: Want to make lasagna right in the inner pot?

How to make WW Lasagna in the Instant Pot

1. 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 bowl, mix the crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic.
2. Make your layers: Coat the bottom of a 7 inch Instant Pot safe pan with sauce. Next, break your lasagna noodles as needed to fit in the pan and cover the sauce. Add a thin layer of the cheese mixture (flatten with the back of a wooden spoon), then ground turkey, and finally, spinach.
3. Repeat: Repeat this process with the remaining ingredients. Top with the reserved ¼ cup of Italian cheese then cover lasagna tightly with aluminum foil.
4. Prepare your pot: Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet.
5. Pressure Cook: Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high pressure) and set the cook time for 35 minutes.
6. Natural Release: Once your cook time is complete, allow the pressure to release naturally for at least 15 minutes. When the pressure valve drops, remove the lid. Carefully lift your lasagna from the Instant Pot. Remove the foil from the top. While not necessary, I like to place it in the oven and broil it to brown the top.

How to make WW Lasagna in the Oven

1. Preheat your oven to 350º.
2. Build your lasagna as directed above, either in a baking dish or pan, then cover with foil and bake for 60 minutes.

Recipe Notes

• You can make your own foil sling to raise and lower your dish. Take a 20” piece of foil and fold into thirds lengthwise. Place your dish in the middle and use the ends as handles.
• Spray the underside of your foil with cooking spray to prevent it from sticking to the cheese.
• You can substitute lean ground beef or Italian turkey sausage for ground turkey, but you will need to refigure your ww points. If using ground beef, brown and drain your meat before layering in your lasagna.
• You can substitute my homemade pasta sauce with jarred marinara sauce. You’ll want to omit the crushed tomatoes and spices that are in the recipe. Be sure and check your label for a low point option.
• Be sure and use fresh spinach, not frozen. I’ve found that frozen releases too much liquid when cooking.
• You can use raw or cooked ground turkey in this recipe–if using raw, make sure your pieces are very thin, so they cook all the way through.
• It’s very important to note that this layering process is a little different for everyone. Your layer might be thicker or thinner than mine, and that is ok! If you get all of the ingredients listed in the recipe, your points will be the same as mine.
• Reheat this lasagna by putting it in the microwave oven, covered, for 1:30-2 minutes.
• If you’ve got fresh basil, I’d highly recommend placing some in between the layers of the lasagna–it’s delicious!
• Parmesan cheese and red pepper flakes can be added to the top of this lasagna when serving, but make sure to recalculate your points if necessary.

Weight Watchers Points

This recipe is a perfect example of one I’d use for weight loss. Because it’s balanced with whole grains, healthy vegetables, and a reasonable amount of fat it’ll keep you full for longer.

More WW Instant Pot Recipes

• Weight Watchers Swedish Meatballs
• Weight Watchers Egg Roll in a Bowl
• WW White Chicken Chili
• Vegan Whole Wheat Pancake Recipe
• Weight Watchers Cheesecake (made with cottage cheese)