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I love lasagna, but the traditional version can take up a good portion of my daily points. I’m sharing one of our favorite lasagna recipes today– my Weight Watchers Lasagna Recipe!
If you love a Weight Watchers Instant Pot recipe as much as I do, I recommend trying our WW Tuscan Chicken Pasta, this Weight Watchers Chili with sweet potatoes, and this Weight Watchers Goulash.
Why I Love This WW Lasagna
This lasagna makes a great weeknight meal because you can put it in the instant pot, allow it to cook while you tend to other things, then requires only one pot to clean after dinner! No Instant Pot? That’s ok, there are oven directions as well.
Enjoy!
– Becca
Ingredients in this WW Lasagna
See the recipe card for full information on ingredients and quantities.
- Crushed tomatoes: Use crushed tomatoes, as diced tomatoes or other variations could result in a watery lasagna.
- Lean ground turkey: Lean ground turkey helps to keep the WW points low.
- Spinach: Be sure and use fresh spinach, not frozen. I’ve found that frozen releases too much liquid when cooking.
How to make WW Lasagna in the Instant Pot
Step 1: Mix the crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic in a small bowl.
Step 2: In another bowl, mix ¾ cup mozzarella cheese and cottage cheese together, and set it aside. Reserve the last ¼ cup of cheese for the top.
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Step 3: Spread some sauce on the bottom of a 7-inch Instant Pot-safe pan.
Break the lasagna noodles if needed so they fit, and place them over the sauce. Then, spread a thin layer of the cheese mixture on top of the noodles.
Step 4: Add a layer of uncooked ground turkey on top of the cheese mixture. Then, place a layer of fresh spinach over the turkey.
Step 5: Repeat the layering process with the remaining ingredients. Top with the reserved ¼ cup of mozzarella cheese then cover lasagna tightly with aluminum foil.
Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet.
Step 6: Close and lock the lid then place the pressure valve in the sealing position. Select Pressure Cook (high pressure) and set the cook time for 35 minutes.
Once the cook time is complete, allow the pressure to release naturally, then, when the pressure valve drops, remove the lid. Carefully lift your lasagna from the Instant Pot. Remove the foil from the top.
While not necessary, I like to place it in the oven and broil it to brown the top.
Recipe Tips
- You can make your own foil sling to raise and lower your dish. Take a 20” piece of foil and fold into thirds lengthwise. Place your dish in the middle of the foil and use the ends as handles.
- Too many times I’ve pulled off the foil after cooking lasagna and lost most of the cheese with it! Now, I spray the underside of the foil with cooking spray so it doesn’t stick.
- You can use jarred marinara sauce or my homemade Italian Spaghetti Sauce instead of the crushed tomatoes and spices. If using store bought, be sure to choose a low-point option by checking the label.
- I refrigerate leftover lasagna in an airtight container for up to 5 days. I’ve even frozen it for up to 2 months. When I’m ready to eat, I just reheat the (thawed) lasagna by putting it in the microwave, covered, for 1:30-2 minutes.
- If you’ve got fresh basil, I’d highly recommend placing a few leaves in between the layers of the lasagna–it’s delicious!
WW Lasagna FAQs
Yes, you can make Weight Watchers lasagna right in the inner pot.
First, spray the pot with oil and add 1/2 cup water to the bottom of the inner pot. Then, build the lasagna on top of the water.
I’ve found that starting with meat and then noodles is helpful to avoid the dreaded Instant Pot burn notice that often happens when adding tomato sauce to the bottom of the pot.
You can use raw or cooked ground turkey in this ww lasagna recipe. If using raw turkey, make sure your pieces are very thin, so they cook all the way through.
I use fat free ground turkey to keep the Weight Watchers points low, but you can substitute lean ground beef or Italian turkey sausage for the ground turkey if you prefer. You will just need to refigure your ww points. If you end up using ground beef, be sure to brown and drain your meat before layering in your lasagna.
This recipe is a perfect example of one I’d use for weight loss. Because it’s balanced with whole grains, healthy vegetables, and a reasonable amount of fat that will keep you full for longer.
Some top WW Instant Pot recipes are Weight Watchers Swedish Meatballs, this Weight Watchers Gyro, Weight Watchers Meatloaf Bites, and this WW Healthy Orange Chicken Recipe.
Weight Watchers Points
This recipe makes 6 servings
Per serving: 4 2025 Plan Points
Counts are based on following the recipe using 99% fat free turkey, whole wheat lasagna noodles, reduced fat Italian cheese blend, and fat free cottage cheese.
Weight Watchers Instant Pot Recipes
If you tried this Weight Watchers Lasagna Recipe or any other recipe on my site please leave a rating and let me know how it went in the comments!
Weight Watchers Lasagna Recipe
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Equipment
- Instant Pot 6 qt
- Springform Pan
- Instant Pot Trivet
Ingredients
- 1 cup mozzarella cheese shredded
- 1 cup cottage cheese fat free
- 28 oz crushed tomatoes (NOT canned or diced tomatoes–they have too much liquid in them) If you'd like to use jarred low-sugar sauce you can.
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp parsley
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic minced
- 6 whole wheat lasagna noodles I used uncooked (not oven ready), but you can use oven ready whole wheat if you have them.
- 1 lbs fat free ground turkey thawed and broken into small chunks
- 3 cups spinach fresh, not frozen
Instructions
Instant Pot
- Mix ¾ cup mozzarella cheese and cottage cheese together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. 1 cup mozzarella cheese, 1 cup cottage cheese
- In another bowl mix your crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tsp black pepper, 1 tbsp onion powder, 1 tbsp garlic
- Coat the bottom of a 7 inch Instant Pot safe pan with sauce. Next, break your lasagna noodles as needed to fit in the pan and cover the sauce. 6 whole wheat lasagna noodles
- Add a layer of the cheese mixture, uncooked ground turkey, and spinach. Repeat this process with the remaining ingredients. 1 lbs fat free ground turkey , 3 cups spinach
- Top with the reserved ¼ cup of Italian cheese then cover your pot tightly with aluminum foil.
- Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet.
- Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high) and set the cook time for 35 minutes.
- Once your cook time is complete, allow the pressure to release naturally for at least 15 minutes. When the pressure valve drops, remove the lid.
- Carefully lift your lasagna from your Instant Pot. Remove the foil from the top. While not necessary, I prefer to place it in the oven and broil it to brown the top. Top with fresh basil and serve.
Oven
- Preheat your oven to 350º.
- In a skillet over medium-high heat, brown the ground turkey until it is cooked through.
- Spray an 8 inch baking dish with cooking spray and assemble the lasagna layers as directed above.
- Cover with foil and bake for 60 minutes.
Video
Notes
Nutrition
Make This Recipe?
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I’m confused on the points? I created a recipe in my app and put each ingredient in individually and it came out to 10 points per serving (using 99% turkey, cottage cheese and part skim mozzarella). I don’t see why there is such a discrepancy? Just curious, thanks!
Also if you are making it without the pan do you just put 1/2 cup water at the bottom or do you also add the 3 cups water in the directions? Thanks :)
Just 1/2 cup at the bottom!!
Hi Brooke!
Did you put the correct number of servings in? 6?
At the end of the post I wrote down exactly what points I got for each ingredient–did you see it?
If I don’t have the pot, can I just cook it in the main pot itself?
You can! Add just 1/2 cup water at the bottom of the pot and layer your lasagna above it :)
Good to know! Was wondering about this also. Thanks!
Aha! Wish I would’ve read these comments before I tried making last night. Got the burn message. Therefore dumped into glass pan and cooked in oven. Next time I’ll know.
I updated the post above with this info about cooking in the pot. I hope you enjoyed it!
Step one should be, make sure your pan fits in your instant pot….. mine does not :(
Oh no! You can cook it right in the pot too, just add 1/2 cup of water :)
Me and my husband just made this and it was pretty good! Next time we were wondering if we should do less sauce for it not to be so liquidy? We used raw meat this time but would like to do cooked meat next time, would this affect the time for anything? This is only the 2nd instant pot meal we’ve made!
You could cut back on sauce a little because of the liquid – I like to broil it to get rid of the extra liquid. It happens because you need liquid to come to pressure in the IP, but I wouldn’t cut back too much :) No time change on the raw vs cooked meat!
Total time of 50 minutes does not include time required for Instant Pot to become pressurized before clock starts for
35-minutes so add minimum 15-minutes. Also does not account for natural pressure release time which is currently at 15-minutes and counting. Plan at LEAST 90-minutes from start to finish.
Thanks, Gord. Instant Pot users know to add these times in, as most recipe software for blogs doesn’t have a place to add it in. I’ll make a note of the extra times in the recipe :)
Made this recipe for dinner today. I didn’t have the springform pan so I used a regular one. It came out perfect and more importantly my kids loved it and had seconds.
Whoo!! Thanks for letting me know!
Delish! Thought very liquidy. Followed directions exactly with regular noodles and raw turkey.
Did you use whole wheat noodles?
We made this tonight and the noodles were not quite done. I went back and saw we were to natural release (we did quick release). Would this impact the noodles being done? The lasagna was delicious and we will definitely make again!
Hi Heather, it will definitely impact the noodles. With the Instant Pot natural release allows everything inside to keep cooking while the pressure slowly decreases. That extra cook time allows the noodles to finish cooking :)
I’m glad you enjoyed the lasagna and I hope that next time it will come out perfectly for you!
Can’t wait to try this! I have a 6″ Springform pan – will it still work? Also, you mention ussing 3 c of water in the pot – won’t that seep into the pan? Thanks!
Wow, this doesn’t make any sense at all!
I can’t possibly fit all the ingredients into a 7 inch spring form pan. You asked for the cheese and ricotta to be mixed together then at the end you asked us to cover the top with the cheese. Well, it’s all been mixed into the ricotta so that’s more points that is if I even have some left over. Also the points could be all over the place with this recipes. It doesn’t state fat free, low fat or whole ricotta and beef or turkey? Well that right there will totally change the points depending on which I use and what the fat percentage is. I finally got fed up and boiled my noodles and threw it in a pan and it’s now it’s in the over.
BTW, mine calculated at 5 freestlye points with fat free ricotta, reg cheese and ground turkey breast for 6 servings.
I wanted to like this but man I’m frustrated with having to redo this and figure out all the points for myself.
Sarah, I’m sorry you found the recipe confusing. Knowing that everyone is going to prefer fat free vs low fat and beef vs turkey, I gave you the counts for the items that I used and encouraged the reader to calculate for the foods they used.
The last payer of the lasagna is cheese, so that is why I said top with cheese–the cheese and ricotta cheese mixture. Again, I’m sorry it was confusing and hope you enjoyed it enough to make it again.