Photo of Lasagna by WW


PersonalPoints™ per serving
Total Time
1 hr 25 min
25 min
1 hr
Who says you can't eat lasagna? We nearly halved the calories by scaling back on the cheese and replacing it with lots of flavourful vegetables and fresh herbs.


Canned tomatoes

14½ oz, whole peeled

Canned tomato paste

1 tbsp(s)

Fresh tomato(es)

2 medium, coarsely chopped


½ tsp(s)

Uncooked eggplant(s)

2 medium

Table salt

¼ tsp(s), or to taste

Uncooked leek(s)

1 medium, finely chopped

Garlic clove(s)

2 clove(s), large, crushed

Fresh basil

12 tbsp(s), leaves, torn

Uncooked lasagna noodles

½ pound(s), cooked (about 9 noodles)

Part-skim mozzarella cheese

1 cup(s), shredded, shredded

Uncooked eggplant(s)

1 cup(s)


  1. Preheat oven to 400ºF. Lightly coat a 2-quart rectangular baking dish with cooking spray.
  2. Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar.
  3. Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain.
  4. Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside.
  5. Cook leeks and garlic in the same pan, stirring until leeks soften.
  6. Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese.
  7. Bake uncovered for 40 minutes. Cool slightly and serve.