~5–6 WW Points per serving (depending on brands)
This lasagna looks like the classic, melts like the classic, smells like the classic — but the first forkful gives away the secret: it’s light enough for WW, yet still ridiculously cheesy. I made this version on a day when I wanted comfort without the “ugh, why did I eat that?” feeling — and honestly, it hits that perfect balance.
🥘 Ingredients (Lightened but visually identical)
Meat Sauce
- 1 lb 96% lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) zero-added-sugar marinara
Cheese Filling
- 1 cup fat-free ricotta
- 1 cup part-skim ricotta (this mix keeps the texture creamy)
- 1 cup part-skim mozzarella, divided
- 1/4 cup grated Parmesan, divided
- 1 tbsp chopped parsley
- 1 egg (optional – helps set the filling; you can skip to lower points)
Layers
- 9 sheets oven-ready lasagna noodles
- Cooking spray
👩🍳 Instructions
1. Build the Meat Sauce
- Cook the lean beef in a skillet until browned.
- Add onion + garlic; cook until soft.
- Stir in marinara and simmer 10 minutes.
2. Make the Cheese Layer
- In a bowl mix:
- fat-free ricotta
- part-skim ricotta
- half the mozzarella
- half the Parmesan
- parsley
- (optional) egg
- Stir until smooth and creamy.
3. Layer the Lasagna
- Preheat oven to 375°F (190°C).
- Spray a 9×13 pan lightly.
- Add:
- Thin layer of meat sauce
- Noodles
- Ricotta mix
- Sauce
- Repeat layers and finish with sauce on top.
- Sprinkle remaining mozzarella + Parmesan.
4. Bake
- Cover with foil and bake 30 minutes.
- Remove foil and bake another 15 minutes until golden and melty.
- Let rest 10 minutes before slicing.
🔢 WW Points
Using lean beef, part-skim cheeses, fat-free ricotta, and sugar-free marinara keeps this around 5–6 points per hearty serving.
(Exact points depend on your cheese brands.)
