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–+ servings
White Vegetable Lasagna

White Vegetable Lasagna

Print Recipe
This White Vegetable Lasagna recipe is creamy and decadent - you'll never believe it's lightened up!
Course Main Course
Cuisine American, Italian
Keyword Alfredo Lasagna, Weight Watchers, WW Lasagna
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 9 servings
Calories 249
Author Emily Bites

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 2 (10 oz) 1packages frozen chopped spinach leaves defrosted, rinsed and drained (I put mine in a colander and ran it under warm water in the sink. Then I squeezed as much water out as I could and patted it dry with paper towels)
  • 1 medium zucchini shredded (I shredded mine using the largest holed side of a cheese grater)
  • 5 oz shredded carrots
  • 24 oz of light alfredo sauce I used Classico and this equaled a 15 oz jar plus an extra cup from a second jar
  • 8 oz 1/3 less fat cream cheese cubed
  • 1 cup 1% cottage cheese
  • 1 tablespoon minced fresh parsley
  • ½ cup grated parmesan
  • 6 lasagna noodles cooked and drained
  • 1 cup shredded 2% Mozzarella cheese
  • 3 teaspoons oregano divided

Instructions

  • Preheat the oven to 350.
  • Pour the olive oil into a large skillet over medium heat. Add the spinach, zucchini and carrots and cook for 5-7 minutes, stirring occasionally, to soften vegetables. Combine vegetables with 15 oz (1 jar if you use Classico) of light alfredo sauce and mix thoroughly. Set aside.
  • In a small saucepan, melt the cream cheese over medium heat. Once melted, remove from heat and stir in cottage cheese, parmesan and parsley.
  • Spray a 9/13 baking dish with cooking spray and spread the vegetable-alfredo mixture evenly across the bottom. Top vegetable layer with 3 lasagna noodles, followed by the cream cheese mixture and 1 ½ t of oregano. Lay the 3 remaining lasagna noodles over the top and cover with the reserved 1 cup alfredo sauce. Sprinkle the Italian cheese over the top and the remaining oregano over that.
  • Cover dish with aluminum foil and bake for 35 minutes. Remove cover and bake for an additional 10-15 minutes. Let stand for 15 minutes before cutting.

Notes

NUTRITION INFORMATION:
249 calories, 18 g carbs, 4 g sugar, 13 g fat, 7 g saturated fat, 14 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/9th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 9 SmartPoints/ Blue: 9 SmartPoints/ Purple: 7 SmartPoints
Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition

Calories: 249kcal