Best 4 Weight Watchers Tomato And Pepper Lasagna 7 Pts Recipes
Indulge in a guilt-free Italian feast with our Weight Watchers-friendly Tomato and Pepper Lasagna, a delectable dish that offers a satisfying blend of flavors without compromising your healthy eating goals. This lasagna is not only a symphony of taste but also a visual masterpiece, featuring layers of tender lasagna noodles, a flavorful vegetable filling, and a rich, cheesy topping.
In addition to the classic Tomato and Pepper Lasagna, this article presents a collection of equally tempting recipes that cater to various dietary preferences and restrictions. Discover the vibrant flavors of the Mediterranean with our Vegetarian Moussaka, a hearty and flavorful dish made with layers of eggplant, potatoes, and a savory tomato sauce. For a lighter option, the Zucchini Lasagna Roll-Ups offer a refreshing twist on the traditional lasagna, using zucchini slices instead of pasta sheets and filled with a delightful mixture of ricotta cheese, spinach, and herbs.
If you're seeking a gluten-free alternative, the Sweet Potato and Black Bean Enchiladas are a delightful choice. These enchiladas are packed with a zesty filling of sweet potatoes, black beans, and corn, wrapped in soft and chewy sweet potato tortillas. And for a creamy and cheesy indulgence, the Spinach and Artichoke Stuffed Shells are sure to satisfy your cravings, featuring jumbo pasta shells filled with a luscious spinach, artichoke, and cheese filling.
These recipes are not only delicious but also Weight Watchers-approved, making them ideal for those following a structured weight loss program. Each recipe includes detailed instructions, nutritional information, and helpful tips to ensure a successful and enjoyable cooking experience. Embrace the joy of cooking and savor the flavors of these incredible dishes while achieving your weight loss goals.
WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)
Make and share this Weight Watchers Easy Lasagnas (7 Points) recipe from Food.com.
Provided by AmandaMcG
Categories Vegetable
Time 1h
Yield 2 lasagnas, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
- Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
- Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.
Nutrition Facts : Calories 178.6, Fat 6.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 989.7, Carbohydrate 22.5, Fiber 4.6, Sugar 13.8, Protein 8.4
WEIGHT WATCHERS TOMATO AND PEPPER LASAGNA (7 PTS.)
Comforting layers of pasta, tomatoes, peppers and cheese. So good and so filling! A definite hit in cold-weather months.
Provided by rashizzle123
Categories European
Time 1h24m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
- Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
- Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
- Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.
HEARTY VEGETABLE LASAGNA (WEIGHT WATCHERS)
I modified this recipe and didn't use any non-stick cooking spray or the no-boil noodles. I used some home canned tomato basil marina and threw in some spinach but left out the mushrooms. I also made a big pan of this instead of enough for 4 servings. Recipe posted as written. Courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
- Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
- Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
- Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
- Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
- Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
- Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
- Let stand about 5 minutes before serving.
Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 7.3, Cholesterol 41.9, Sodium 755.8, Carbohydrate 26, Fiber 8.8, Sugar 13.6, Protein 22.2
WEIGHT WATCHERS CLASSIC LASAGNA
This recipe is from the Jan/Feb 15 Weight Watchers magazine. It's really good and filling for only 9 points plus. I like that it uses part skim ricotta and mozzarella and not low fat. The only whole wheat lasagna noodles I could find were the Target brand but I liked them! Also, be sure to use 93% lean ground beef.
Provided by DeniseBC
Categories < 4 Hours
Time 2h10m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
- Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
- Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
- Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
- Preheat oven to 375.
- Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
- In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
- Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
- Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
- If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.
Nutrition Facts : Calories 335.4, Fat 18.5, SaturatedFat 9.4, Cholesterol 85.7, Sodium 683.1, Carbohydrate 13.5, Fiber 2.7, Sugar 6.3, Protein 27.4
Tips:
- Use a variety of vegetables: Don't be limited to just tomatoes and peppers. Try adding other vegetables like zucchini, mushrooms, spinach, or broccoli.
- Use low-fat cheese: To keep the lasagna low in points, use low-fat or fat-free cheese.
- Use a whole wheat lasagna noodle: Whole wheat noodles are a healthier option than regular noodles.
- Make your own sauce: Homemade sauce is healthier and more flavorful than store-bought sauce.
- Use a light Alfredo sauce: If you're using Alfredo sauce, choose a light version to save on points.
- Bake the lasagna until it's bubbly and golden brown: This will ensure that the lasagna is cooked through.
- Let the lasagna cool for a few minutes before serving: This will help the lasagna to set and make it easier to slice.
- Serve the lasagna with a side of salad or vegetables: This will help to round out the meal and make it more nutritious.
Conclusion:
Weight Watchers Tomato and Pepper Lasagna is a delicious and satisfying meal that's perfect for a weeknight dinner. It's low in points and packed with flavor, and it can be easily customized to your liking. So next time you're looking for a healthy and tasty lasagna recipe, give this one a try.
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