Weight Watchers Lasagna Recipe

Cooked lasagna on a circular wooden board with basil leaves scattered around.

4.36 from 62 ratings

Sink your fork into a lighter take on an Italian classic with my Weight Watchers Instant Pot Lasagna. This one-pot lasagna layers whole wheat noodles, lean turkey, creamy cottage cheese, spinach, and a simple homemade sauce — all pressure cooked for ease and flavor. It’s comfort food that loves your body back.

Prep Time15

Cook Time35

Time to build and release pressure20

Total Time1 10

Course: Main Course

Cuisine: Italian

Keyword: Easy Lasagna, instant pot, Weight Watchers

Servings:

Calories: 355kcal

Author: Becca Ludlum

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

It's very important to note that this layering process is a little different for everyone. Your layer might be thicker or thinner than mine, and that is ok! If you get all of the ingredients listed in the recipe, your points will be the same as mine.

Nutrition