Veggie,Cheesy,De-LITEFUL Lasagna!



1 tablespoon extra virgin olive oil
1 large onion,chopped
2 garlic cloves,minced
2 (14.5 oz) cans Italian diced tomatoes,drained
Optional:zucchini or squash diced
1/4 cup tomato sauce
5 basil leaves,chopped
1/4 teaspoon black pepper
1 teaspoon sea salt

1/2 cup fat free ricotta cheese
1/2 cup low fat mozzarella cheese
3 tablespoons low fat Parmesan cheese

About 6 lasagna noodles,cooked. (I used spinach ones I got at the health food store)

2 tablespoons parsley for garnish at end (dried or fresh)


Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened,or longer if you want more carmalized:5-15 minutes. Add garlic and cook until garlic is fragrant,about one minute. Add in diced tomatoes,tomato sauce,basil,salt and pepper. Cook mixture until it thickens up a bit,around 5 minutes.

Cook noodles while browning onions as directed. (Big pot of boiling water)

Heat oven to 375

Layer sauce,noodles,cheese,sauce,noodles,cheese,sauce…Top with parm. Place in oven (uncovered) and bake for 35 minutes (until things start bubbling up hot!)

Douse with parsley.


This made us dinner for TWO nights – a great big HUGE hunk,too. When I put the recipe into WW Points Plus,it came to 7pts for each serving (serves 4).

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