Photo of Two Cheese Vegetable Lasagna by WW

Two Cheese Vegetable Lasagna

Smartpoints value per serving
Total Time
1 hr 20 min
30 min
50 min
Lasagna is always a family favorite. Our version is cheesy and nutritious, made with whole-wheat pasta, spinach and mushrooms.


cooking spray

1 spray(s)

uncooked onion(s)

½ cup(s), diced

button mushrooms

2 cup(s), or cremini mushrooms, sliced

garlic clove(s)

2 medium clove(s), minced

chopped frozen spinach

16 oz, thawed and well-drained

fat-free ricotta cheese

15 oz

shredded fat free mozzarella cheese

1 cup(s)

egg white(s)

1 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 tsp

regular soy cheese

1 oz


  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; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; 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. In another bowl, mix together tomato sauce and diced tomatoes. 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 of tomato mixture and 1/2 of 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 of 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 cheese topping.
  4. Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces. Yields 1 piece per serving.

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