Photo of Veggie lasagna with hearts of palm noodles by WW

Veggie lasagna with hearts of palm noodles

5
PersonalPoints™ per serving
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
8
Difficulty
Easy
Hearts of palm lasagna noodles are a game-changer if you’re looking for a way to lighten up your favorite baked pasta dish. They’re easy to find in most grocery stores; just look for cans of them on the pasta aisle. We boil them for a couple of minutes to cut down on their bitterness (which is relatively mild) and to soften them slightly, but you can omit this step if you’d like. If you’d rather use fresh spinach, simply blanch it in the boiling water for a few seconds, remove with a slotted spoon, and then cook the hearts of palm noodles.

Ingredients

Cooking spray

4 spray(s)

Hearts of palm pasta

28 oz, lasagna shape, such as Palmini, 2 (28 oz cans)

Cremini mushroom(s)

8 oz, finely chopped

Uncooked zucchini

2 medium, finely chopped

Garlic clove(s)

3 large clove(s), minced

Kosher salt

¾ tsp, divided

Black pepper

½ tsp, divided

Jarred fat-free marinara sauce

2½ cup(s), divided

Part-skim ricotta cheese

15 oz

Grated Parmesan cheese

¼ cup(s), divided

Chopped frozen spinach

10 oz, drained and squeezed dry

Shredded part-skim mozzarella cheese

¾ cup(s)

Instructions

  1. Preheat oven to 375°F. Lightly coat a 13 x 9–inch lasagna pan or baking dish with nonstick spray. In a large pot of boiling water, cook lasagna sheets for 2 minutes. Drain and arrange on a paper towel-lined sheet pan to cool.
  2. Coat a large nonstick skillet with nonstick spray. Heat pan over medium-high. Add mushrooms, zucchini, garlic, ¼ tsp salt, and ¼ tsp pepper; sauté until tender, about 10 minutes. Stir in 1½ cups marinara. In a medium bowl, stir together ricotta, 2 tablespoons Parmesan, spinach, and remaining ½ tsp salt and ¼ tsp pepper.
  3. Spread ½ cup marinara over bottom of prepared lasagna pan. Top with one-fourth of lasagna sheets (it’s OK if they don’t completely cover the pan). Spread half of zucchini mixture on top, then top with another one-fourth of lasagna sheets. Spread ricotta mixture on top, then top with another one-fourth of lasagna sheets. Spread remaining half of zucchini mixture on top, then top with remaining lasagna sheets. Spread remaining ½ cup marinara over top. Sprinkle with remaining 2 tablespoons Parmesan and mozzarella.
  4. Bake, uncovered, at 375°F until bubbly, about 35 minutes. Broil, if desired, for 1 to 2 minutes to brown top. Let stand 10 minutes before cutting into 8 pieces and serving.
  5. Serving size: 1 piece