Veggie Lasagna with Hearts of Palm Noodles | WW Recipe (Weight Watchers) I tried out a NEW WW lasagna recipe using low carb, pasta alternative, hearts of palm noodles instead of traditional lasagna noodles. I’ve been wanting to try out the hearts of palm instead of noodles for a while now, so this recipe was perfect for that!

Weight Watchers Veggie Lasagna with Hearts of Palm Noodles

Servings: Makes 8 servings

5 PersonalPoints™ per serving
Points will vary according to YOUR plan.

Ingredients:

  • 24 oz Hearts of palm pasta lasagna shape, such as Palmini
  • 8 oz, chopped mushrooms (I used baby Portabella)
  • 2 medium, chopped Uncooked zucchini
  • Garlic cloves
  • 3 large cloves or 3 tsp minced garlic
  • 3⁄4 tsp Kosher salt, divided
  • 1⁄2 tsp Black pepper, divided
  • 3 cups Jarred fat-free marinara sauce, divided
  • 15 oz Part-skim ricotta cheese
  • 1⁄4 cup shredded Parmesan cheese, divided
  • 10 oz Chopped frozen spinach, drained and squeezed dry
  • 3⁄4 cup shredded part-skim mozzarella cheese

Instructions:

  1. Spray a large nonstick skillet with nonstick spray.
  2. Heat pan over medium-high.
  3. Add mushrooms, zucchini, garlic, ¼ tsp salt, and ¼ tsp pepper, sauté until tender, about 10 minutes.
  4. Stir in 1½ cups marinara.
  5. In a large pot of boiling water, cook lasagna sheets for 2-5 minutes.
  6. Drain and arrange noodles on a paper towel-lined sheet pan to drain and cool.
  7. In a medium bowl, stir together ricotta, 2 tablespoons Parmesan, spinach, and remaining ½ tsp salt and ¼ tsp pepper.
  8. Spread ½ of the remaining marinara over the bottom of the 9X9 prepared lasagna pan.
  9. Top with one-fourth of the lasagna sheets.
  10. Spread half of the zucchini mixture on top, then top with another one-fourth of the lasagna sheets.
  11. Spread ricotta mixture on top, then top with another one-fourth of the lasagna sheets.
  12. Spread the remaining half of the zucchini mixture on top, then top with the remaining lasagna sheets.
  13. Spread remaining marinara over top.
  14. Sprinkle with the remaining 2 tablespoons Parmesan and mozzarella.
  15. Bake, uncovered, at 375°F until bubbly, about 35-40 minutes.
  16. Let stand 10 minutes before cutting into 8 pieces and serving.

Notes:

Servings: Makes 8 servings

5 PersonalPoints™ per serving
Points will vary according to YOUR plan.

Yield: 8

Weight Watchers Veggie Lasagna with Hearts of Palm Noodles

Weight Watchers Veggie Lasagna with Hearts of Palm Noodles

Veggie Lasagna with Hearts of Palm Noodles, I tried out a NEW WW lasagna recipe using low carb, pasta alternative, hearts of palm noodles instead of traditional lasagna noodles.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 24 oz Hearts of palm pasta lasagna shape, such as Palmini
  • 8 oz, chopped mushrooms (I used baby Portabella)
  • 2 medium, chopped Uncooked zucchini
  • Garlic cloves
  • 3 large cloves or 3 tsp minced garlic
  • 3⁄4 tsp Kosher salt, divided
  • 1⁄2 tsp Black pepper, divided
  • 3 cups Jarred fat-free marinara sauce, divided
  • 15 oz Part-skim ricotta cheese
  • 1⁄4 cup shredded Parmesan cheese, divided
  • 10 oz Chopped frozen spinach, drained and squeezed dry
  • 3⁄4 cup shredded part-skim mozzarella cheese

Instructions

  1. Spray a large nonstick skillet with nonstick spray.
  2. Heat pan over medium-high.
  3. Add mushrooms, zucchini, garlic, ¼ tsp salt, and ¼ tsp pepper, sauté until tender, about 10 minutes.
  4. Stir in 1½ cups marinara.
  5. In a large pot of boiling water, cook lasagna sheets for 2-5 minutes.
  6. Drain and arrange noodles on a paper towel-lined sheet pan to drain and cool.
  7. In a medium bowl, stir together ricotta, 2 tablespoons Parmesan, spinach, and remaining ½ tsp salt and ¼ tsp pepper.
  8. Spread ½ of the remaining marinara over the bottom of the 9X9 prepared lasagna pan.
  9. Top with one-fourth of the lasagna sheets.
  10. Spread half of the zucchini mixture on top, then top with another one-fourth of the lasagna sheets.
  11. Spread ricotta mixture on top, then top with another one-fourth of the lasagna sheets.
  12. Spread the remaining half of the zucchini mixture on top, then top with the remaining lasagna sheets.
  13. Spread remaining marinara over top.
  14. Sprinkle with the remaining 2 tablespoons Parmesan and mozzarella.
  15. Bake, uncovered, at 375°F until bubbly, about 35-40 minutes.
  16. Let stand 10 minutes before cutting into 8 pieces and serving.

Notes

Servings: Makes 8 servings

5 PersonalPoints™ per serving

Points will vary according to YOUR plan.

Nutritional information is provided for reference, via an online calculator. We recommend that information be checked independently.

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