Photo of Ratatouille lasagna by WW

Ratatouille lasagna

Points® value
Total Time
1 hr 50 min
20 min
1 hr 30 min
Veggies are the star in this lasagna show, while cottage cheese takes on the role of ricotta but with fewer Points and more protein. If you’re pressed for time, cook the vegetables and assemble the dish the night before, then toss it in the oven an hour and a half before dinnertime.


Cooking spray

4 spray(s)

Yellow summer squash

2 large, trimmed and cut lengthwise into 1⁄4-inch slices


2 large, trimmed and cut lengthwise into 1⁄4-inch slices


1 medium, eggplant, trimmed and cut lengthwise into 1⁄4-inch slices

Table salt

¾ tsp(s)

Black pepper

½ tsp(s)

Olive oil

1 tbsp(s)


1 cup(s)

Red bell pepper

1 medium, chopped

Yellow bell pepper

1 medium, chopped

Fat free cottage cheese

2 cup(s)

Grated Parmesan cheese

½ cup(s), divided


1 large, beaten

Italian seasoning

1½ tsp(s)

Jarred fat-free marinara sauce

5 cup(s)

Uncooked whole wheat lasagna noodles

8¼ oz, or whole-grain noodles (9 noodles)

Shredded part-skim mozzarella cheese

1¼ cup(s)


  1. Preheat the broiler on High. Line 2 large sheet pans with foil and coat with cooking spray. Divide the squash, zucchini, and eggplant between the pans, overlapping the slices slightly. Coat with cooking spray and season with salt and black pepper. Broil the vegetables until tender, 8 to 9 minutes per pan. Preheat the oven to 400°F.
  2. In a 12-inch nonstick skillet, heat the oil on medium. Add the onion and bell peppers. Cook until the vegetables begin to soften, about 6 minutes, stirring often.
  3. In a bowl, stir the cottage cheese, 1⁄4 cup Parmesan, the egg, and Italian seasoning. Coat a 13-by-9-inch baking dish with cooking spray. Spread 1 cup marinara on the bottom of the dish. Arrange 3 noodles in the dish. Top with 11⁄3 cups marinara. Arrange half the vegetables on top. Spread half the cheese mixture on top. Repeat the layers with 3 noodles, 11⁄3 cups marinara, and the remaining vegetables and cheese mixture. Top with the remaining 3 noodles and 11⁄3 cups marinara. Sprinkle the mozzarella on top. Cover the dish with foil and place on a sheet pan. Bake for 1 hour.
  4. Uncover the dish and sprinkle the remaining 1⁄4 cup Parmesan over the top. Preheat the broiler on High. Broil the lasagna until bubbly and browned, 1 to 2 minutes. Let stand for 15 to 20 minutes before slicing into 9 pieces.


Per serving (1 piece): 334 Cal, 7 g Total Fat, 3 g Sat Fat, 846 mg Sod, 47 g Total Carb, 15 g Sugar, 8 g Fib, 21 g Prot.