Photo of Lasagna by WW


Total Time
1 hr 25 min
25 min
1 hr
This herb and vegetable-packed lasagna with homemade sauce offers a lightened-up version of a classic comfort food. The variety of vegetables brings a delightful mix of flavors. Slicing and salting the eggplant and letting it sit for 15 minutes helps draw moisture out, which means it will brown nicely in the pan, providing big flavor in the final dish. Leeks are a milder-flavored cousin to onions. You will need to rinse them thoroughly since it is easy for dirt to get lodged in their many layers. If you like, use extra basil leaves as a garnish for a pretty presentation.


Canned tomatoes

14½ oz, whole peeled

Tomato paste

1 Tbsp


2 medium, coarsely chopped


½ tsp

Uncooked eggplant

2 medium

Table salt

¼ tsp, or to taste

Uncooked leeks

1 medium, finely chopped


2 clove(s), crushed

Fresh basil

12 leaf/leaves, leaves, torn

Uncooked lasagna noodles

½ pound(s), cooked (about 9 noodles)

Part skim mozzarella cheese

1 cup(s), shredded, shredded


  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.