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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–and it’s Weight Watchers friendly!
Did I mention that you can cook this right in your Instant Pot? This makes it a great weeknight meal because you can put it in the 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.
Where’s the recipe?
I’m rewriting all of your favorite recipes so anyone can easily cook them–regardless of your experience in the kitchen! If you’re new to the kitchen or this recipe, you might find valuable tips and information below in the post.
If you feel comfortable with cooking basics, scroll down to the bottom of this post where you’ll find the easy to print recipe for this Weight Watchers Turkey Lasagna Recipe!
Ingredients in this WW Lasagna
- Part skim ricotta cheese: You can also use cottage cheese if you’d like! Strain it for lower sodium, and blend it to get rid of the chunks, if you’d like.
- Italian cheese blend: You can also skip the blend and use mozzarella cheese if you’d like.
- Crushed tomatoes: using diced tomatoes or other variations could result in a watery lasagna.
- Dry spices
- Garlic: I prefer to use fresh minced garlic cloves, not the dry seasoning.
- Whole wheat lasagna noodles: Sometimes I order mine on Amazon because they aren’t super easy to find. If you have to use traditional noodles that ok, just make sure to account for the point difference.
- Fat free ground turkey: Lean ground turkey is the best way to save points on any WW plan.
- Spinach: fresh, not frozen or canned.
TIP: Want to make lasagna right in the inner pot?
- Spray your pot with oil and add 1/2 cup water to the bottom of your inner pot.
- Build your lasagna on top of the water. I’ve found that starting with the meat and then noodles is helpful to avoid the dreaded Instant Pot burn warning that often starts by adding tomato sauce on the bottom of the pot.
How to make WW Lasagna in the Instant Pot
- Mix your fillings: Mix ¾ cup Italian cheese and ricotta together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. In another bowl, mix the crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic.
- Make your layers: 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. Add a thin layer of the cheese mixture (flatten with the back of a wooden spoon), then ground turkey, and finally, spinach.
- Repeat: Repeat this process with the remaining ingredients. Top with the reserved ¼ cup of Italian cheese then cover lasagna tightly with aluminum foil.
- Prepare your pot: 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.
- Pressure Cook: Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high pressure) and set the cook time for 35 minutes.
- Natural Release: 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 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.
How to make WW Lasagna in the Oven
- Preheat your oven to 350º.
- Build your lasagna as directed above, either in a baking dish or pan, then cover with foil and bake for 60 minutes.
Recipe Notes
- 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 and use the ends as handles.
- Spray the underside of your foil with cooking spray to prevent it from sticking to the cheese.
- You can substitute lean ground beef or Italian turkey sausage for ground turkey, but you will need to refigure your ww points. If using ground beef, brown and drain your meat before layering in your lasagna.
- You can substitute my homemade pasta sauce with jarred marinara sauce. You’ll want to omit the crushed tomatoes and spices that are in the recipe. Be sure and check your label for a low point option.
- Be sure and use fresh spinach, not frozen. I’ve found that frozen releases too much liquid when cooking.
- You can use raw or cooked ground turkey in this recipe–if using raw, make sure your pieces are very thin, so they cook all the way through.
- 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.
- Reheat this lasagna by putting it in the microwave oven, covered, for 1:30-2 minutes.
- If you’ve got fresh basil, I’d highly recommend placing some in between the layers of the lasagna–it’s delicious!
- Parmesan cheese and red pepper flakes can be added to the top of this lasagna when serving, but make sure to recalculate your points if necessary.
Weight Watchers Points
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 it’ll keep you full for longer.
This recipe makes six large servings. The points value per serving are: 6 Blue Plan Points | 7 Green Plan Points | 3 Purple Plan Points | 2023 Points: 6. Counts are based on following the recipe using 99% fat free turkey, wheat lasagna noodles, reduced fat Italian cheese blend, and part skim ricotta.
More WW Instant Pot Recipes
- Weight Watchers Swedish Meatballs
- Weight Watchers Egg Roll in a Bowl
- WW White Chicken Chili
- Vegan Whole Wheat Pancake Recipe
- Weight Watchers Cheesecake (made with cottage cheese)
click the stars to rate!
Weight Watchers Lasagna Recipe
Approximate Serving Size: 1/6th of lasagna
Servings 6
This Weight Watchers Lasagna is made with ground turkey and is so easy in your Instant Pot! myWW points: 6 Blue Points | 7 Green Points | 3 Purple Points We love this healthy pasta recipe!
Equipment
- Instant Pot 6 qt
- Springform Pan
- Instant Pot Trivet
Ingredients
- 1 cup Italian cheese blend
- 1 cup part skim ricotta cheese
- 28 oz crushed tomatoes (NOT canned 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 fresh minced garlic
- 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 leaves fresh, not frozen
Instructions
- Mix ¾ cup Italian cheese and ricotta together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. 1 cup Italian cheese blend, 1 cup part skim ricotta 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 fresh minced 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 leaves
- 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.
Video
Notes
Weight Watcher Points
This recipe makes six large servings. The points value per serving are: 6 Blue Plan Points | 7 Green Plan Points | 3 Purple Plan Points | 2023 Points: 6. Counts are based on following the recipe using 99% fat free turkey, wheat lasagna noodles, reduced fat Italian cheese blend, and part skim ricotta.
Recipe Notes
- 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 and use the ends as handles.
- Spray your foil with cooking spray to prevent it from sticking to the cheese.
- You can substitute ground beef for ground turkey, but you will need to refigure your ww points. If using ground beef, brown and drain your meat before layering in your lasagna.
- You can substitute my homemade pasta sauce with bottled pasta sauce. Just omit the crushed tomatoes and spices. Be sure and check your label for a clean option.
- Be sure and use fresh spinach, I find that frozen releases too much liquid when cooking.
- Spray your pot with oil and add 1/2 cup water to the bottom of your inner pot.
- Build your lasagna on top of the water. I’ve found that starting with the meat and then noodles is helpful to avoid the dreaded Instant Pot burn warning.
Nutrition
Calories: 355kcal | Carbohydrates: 36g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 316mg | Potassium: 835mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1990IU | Vitamin C: 20mg | Calcium: 247mg | Iron: 5mg
Make This Recipe?
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Lol!!! This did NOT turn out well for me. I tried making it right in the pot and adding the 1/2 c. Water. I got lasagna soup :D. I used less noodles so maybe there weren’t enough to absorb the liquid? It tastes good at least ;).
Leah, I bet that is exactly what happened! The noodles (whole wheat) soak up the liquid perfectly. Less noodles would require less liquid :)
Do you cover the whole spring form pan or just the top. With 3 cups of water, doesn’t it seep into the pan? That’s a lot of water.
You could cut down on the water, but I’d fill it as much as you can without touching the bottom of the dish.
I’m confused how to layer the recipe if you don’t have a spring form pan. Do you add water then noodles or ground turkey?
If you’re using the inner liner of the Instant Pot, start with 1/2 cup of water and ground turkey. The goal is to not have a ton of sauce on the bottom of the pot (because it usually causes a burn warning). :)
It was ok. Could really taste the oregano but also very bland. Not sure what to do to add more flavor in the future. I will def cut back on oregano, maybe use a store bought sauce? No egg for the ricotta?
Michelle,
I’m sorry you didn’t love this. You can definitely use more seasonings or even a store bought sauce. And no, I didn’t use an egg for the ricotta but you could add it in there if you’d like :)
Thanks for explaining about crushed tomatoes. I honestly have never used them before – but realize it’s exactly what I want. Canned tomatoes, which I then blended in my blendtec – always turned out too watery before. This was PERFECT and so delicious! Will definitely make this again. Especially since the family loved it.
This was so easy to make! Thank you sharing, my whole family loved it!
Sorry for the questions! If I bake in oven, do I cook turkey first? Do I cook lasagna noodles first? Do I still add water?
No worries! Yes, cook the turkey first.
If you have oven ready noodles, you don’t have to cook them first. If your noodles don’t say oven ready, I’d cook them first!
I just made the instant pot Lasagna. its cooking now as I wright this . The one thing I dont understand is where you guys say select pressure cook (high) . My Instant pot does not have that on my control panel ? What other button should i use?
If you don’t have an option for the high pressure, it will automatically cook at high pressure. There are so many different models that I try to make sure the important info is in my recipe for users who have that button :)
If I’m making this in the oven, what size pan would I use? Thanks!
I’d make it in an 8×8 if you can, but if you make it in a larger pan just know it won’t take as long and check the noodles by sticking a sharp knife in to see if they’re soft :)
Just found your website. The recipes look easy. I follow Weight Watchers plan. Was wondering if you plan on linking your recipes to the newest plan, Personal Points. As of now I have to input all the recipes in Recipe Builder. Just curious. Thanks for your response in advance.
Hi Cheryl,
Unfortunately WW’s PersonalPoints plan is so individual we can’t calculate the points anymore. :(