Photo of Two Cheese Vegetable Lasagna by WW

Two Cheese Vegetable Lasagna

2 - 5
PersonalPoints™ per serving
Total Time
1 hr 10 min
30 min
40 min
Perfect for family-time: Spinach, mushrooms, onion, garlic and a simple tomato sauce make this hearty favourite a real winner.


Uncooked onion(s)

½ cup(s), diced

Button mushrooms

2 cup(s), or cremini mushrooms, sliced

Garlic clove(s)

2 clove(s), large, minced

Chopped frozen spinach

16 oz, thawed

Fat-free ricotta cheese

15 oz

Shredded fat free mozzarella cheese

1 cup(s)

Egg white(s)

1 egg white(s), large

Ground nutmeg


Canned tomato sauce

14 oz

Canned diced tomatoes

14 oz, with basil, garlic and oregano

Uncooked whole wheat pasta

8 oz, lasagna noodles (9 noodles)

Grated Parmesan cheese

2 tbsp(s)


  1. Preheat oven to 350ºF.
  2. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic and sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach and cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
  3. Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more tomato mixture and half cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated topping.
  4. Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.