WW Guilt Free Lasagna

🥘 WW Guilt-Free Lasagna Recipe

Servings: 4
WW Points per Serving: 6
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

🧾 Ingredients

• 1 lb (16 oz) boneless, skinless chicken breast, ground (or lean ground turkey)

• 2 cans (28 oz each) no-salt-added crushed tomatoes

• 8 oz mushrooms, finely chopped

• 1 medium onion, finely chopped

• 6 cloves garlic, minced

• 2 tbsp Italian seasoning

• 1 tbsp fennel seeds (or substitute with ½ tbsp fennel pollen)

• 1 tsp garlic powder

• 1 tsp onion powder

• 16 oz fat-free shredded mozzarella cheese

• 1 cup plain fat-free Greek yogurt

• 4 lasagna noodles (whole wheat or gluten-free, if preferred)

• ¼ cup grated Parmesan cheese 

• Instructions

1. Prepare the Aromatics: In a large nonstick skillet, sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 5 minutes.

2. Cook the Mushrooms: Add the finely chopped mushrooms to the skillet and cook until their moisture evaporates, approximately 8–10 minutes. Season with salt, pepper, and a sprinkle of Italian seasoning.

3. Brown the Chicken: Incorporate the ground chicken into the skillet. Cook, breaking up the meat, until fully browned with no pink remaining. Season with salt, pepper, garlic powder, and onion powder to taste.

4. Simmer the Sauce: Pour in the crushed tomatoes and season with Italian seasoning, fennel seeds, garlic powder, and onion powder. Let the sauce simmer uncovered for 30–45 minutes, stirring occasionally, until it thickens and becomes rich in flavor.

5. Mix the Cheese Layer: In a medium bowl, combine the fat-free shredded mozzarella and Greek yogurt. Season with salt, pepper, and a pinch of Italian seasoning.

6. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a small amount of the sauce in the bottom of an 8×8-inch baking dish. Place 2 lasagna noodles on top of the sauce, followed by a layer of sauce and half of the cheese mixture. Repeat with another layer of noodles, sauce, and the remaining cheese mixture. Top with the final layer of sauce.

7. Let Rest, Then Bake: Allow the lasagna to sit for about 30 minutes so the noodles can absorb some of the liquid. Sprinkle the top with grated Parmesan cheese and bake for 45 minutes, or until the lasagna is bubbly and golden on top.

8. Cool and Serve: Let the lasagna rest for 10 minutes before slicing to serve.

🍽️ Nutritional Information (per serving)

• Calories: Approximately 329 kcal

• Fat: 11 g

• Saturated Fat: 5 g

• Carbohydrates: 45 g

• Fiber: 10 g

• Protein: 21 g

• Sodium: 619 mg

• Calcium: 400 mg

💡 Tips & Variations

• Vegetable Add-ins: Incorporate additional vegetables like zucchini, bell peppers, or spinach into the sauce for added nutrition and flavor.

• Zucchini Noodles: Replace traditional lasagna noodles with thinly sliced zucchini to reduce carbohydrates and increase vegetable intake.

• Make-Ahead: Assemble the lasagna in advance and refrigerate overnight. Bake the following day for a convenient meal option.

• Freezing: This lasagna freezes well. Portion into individual servings and freeze for up to 3 months. Reheat thoroughly before serving.

Enjoy this guilt-free lasagna as a hearty meal that aligns with your Weight Watchers goals!