Updated with WW Personal Points on 11/16/21
If you have a vegetable garden and have some eggplant growing, you have to try this Healthy Eggplant Lasagna with Italian Meat Sauce Recipe. Also, It’s low in SmartPoints for those of us on the Weight Watchers program too.
What makes this Healthy Eggplant Lasagna Recipe so fantastic?
This low carb healthy lasagna recipe has lots of great things going for it:
- it’s a Keto and low carb friendly lasagna recipe;
- quicker to make than traditional lasagna since you don’t have to make lasagna noodles and/or add breading to the eggplant and fry the eggplant;
- healthier since it uses lots of vegetables (eggplant);
- lowfat since you use fat free cottage cheese instead of ricotta cheese and the meat sauce is made with healthy ground turkey breast;
- low in gluten since you replacing the noodles for thick slices of eggplant; and
- it’s easy to make into a meatless lasagna recipe too!
In just a few weeks time, our gardens will be overrun with a heck of a lot more vegetables than we have recipes for! If you don’t have eggplant planted, you can easily substitute this recipe and make a healthy zucchini lasagna recipe.
In fact, if you are on the Weight Watchers Purple Plan, you will be ecstatic to know that this Healthy Eggplant Recipe with Italian Meat Sauce is only 1 SmartPoint per huge serving!
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Kraft Reduced Fat Parmesan Cheese
Pyrex 13 x 9 Freezer to Oven to Dishwasher Covered Glass Baking Pan
how to make healthy Eggplant Lasagna without noodles in italian meat sauce
2-3 Large Eggplant – Sliced Lengthwise into 1/2″ slices**
Salt and Freshly Ground Black Pepper, to taste
Olive Oil Vegetable Cooking Spray
44 oz Bottle of Classico Traditional Favorites Basil Sauce OR 1 Recipe of Slow Cooker Italian Meat Gravy
3 Cups of Fat Free Cottage Cheese
1 Large Egg Yolk
Teaspoon Each Dried Parsley, Garlic Powder, Dried Basil, Dried Oregano, Crushed Red Pepper Flakes
1 Ounce of Kraft Reduced Fat Parmesan Cheese
2 1/2 Cups of Kraft Fat Free Shredded Mozzarella Cheese
Fresh Herbs for Garnishing, Optional
What can I serve with this Healthy Eggplant Lasagna Recipe?
Cheesy Cauliflower Breadsticks with Dipping Sauces – 1 SmartPoint Bread on all Weight Watchers Plans
DIRECTIONS:
- Make 1 recipe of the Slow Cooker Italian Meat Gravy (Recipe below) OR use 44 Ounce Bottle of Classico Pasta Sauce.
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. Lay the sliced eggplant or zucchini onto parchment paper. Spray both sides of eggplant/zucchini with cooking spray and season with salt/pepper to taste. Place one baking sheet on the top rack of the oven and the other baking sheet on the bottom rack of the oven. Roast for 10 minutes. Halfway through roasting time, flip the vegetable slices over and roast for another 10 minutes. Remove and reduce oven temperature to 350 degrees.
- In a large bowl, mix together the cottage cheese, egg yolk, parsley, basil, garlic powder, oregano, crushed red pepper flakes, 1 1/4 Cups of the Fat Free Mozzarella Cheese and Parmesan cheese.
- Spread 1.5 cups of the Slow Cooker Meat Gravy onto bottom of a 13″ x 9″ baking dish. Lay enough vegetable slices to cover the bottom in a single layer. Top with a layer of the cottage cheese mixture and cover with a layer of Slow Cooker Italian Meat Gravy. Repeat for 2 more layers and top with the remaining Shredded Fat Free Mozzarella Cheese and Meat Gravy. Cover with foil. If using fresh herbs, you can add them on top as well.
- Bake for 30 minutes. Remove foil and bake for another 10 minutes until golden and bubbling.
- Remove from oven and replace foil on top and let rest for 10 minutes before serving.
- This makes 6 large servings at 3 SP on the Blue Plan, 5 SP on the Green Plan and just 1 SP on the Purple Plan. On the NEW WW Personal Points Plan, each serving will earn you 2 BONUS Personal Points to be added to your Daily Points since this recipe is filled with vegetables.1 Personal Point per serving if you chose BOTH Eggs and Nonfat Cottage Cheese as your Zero Point Food, 2 Personal Points per serving if you chose ONLY Nonfat Yogurt and Cheese as your Zero Point Foods and 3 Personal Points per serving if you chose ONLY Eggs as your Zero Point Foods.
- **If using zucchini instead of eggplant, use 3 Large Zucchini and slice lengthwise into 1/4″ slices. Proceed as normal with the rest of the recipe.
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PRINTABLE
- 2-3 Large Eggplant - Sliced Lengthwise into ½" slices**
- Salt and Freshly Ground Black Pepper, to taste
- Olive Oil Vegetable Cooking Spray
- 44 oz Bottle of Classico Traditional Favorites Basil Sauce or 1 Recipe of Slow Cooker Italian Meat Gravy
- 3 Cups of Fat Free Cottage Cheese
- 1 Large Egg Yolk
- Teaspoon Each Dried Parsley, Garlic Powder, Dried Basil, Dried Oregano, Crushed Red Pepper Flakes
- 1 Ounce of Kraft Reduced Fat Parmesan Cheese
- 2½ Cups of Kraft Fat Free Shredded Mozzarella Cheese
- Fresh Herbs for Garnishing, Optional
- Make 1 recipe of the Slow Cooker Italian Meat Gravy (Recipe on DeeDeeDoes) or use Classico Sauce.
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. Lay the sliced eggplant or zucchini onto parchment paper. Spray both sides of eggplant/zucchini with cooking spray and season with salt/pepper to taste. Place one baking sheet on the top rack of the oven and the other baking sheet on the bottom rack of the oven. Roast for 10 minutes. Halfway through roasting time, flip the vegetable slices over and roast for another 10 minutes. Remove and reduce oven temperature to 350 degrees.
- In a large bowl, mix together the cottage cheese, egg yolk, parsley, basil, garlic powder, oregano, crushed red pepper flakes, 1¼ Cups of the Fat Free Mozzarella Cheese and Parmesan cheese.
- Spread 1.5 cups of the Slow Cooker Meat Gravy onto bottom of a 13" x 9" baking dish. Lay enough vegetable slices to cover the bottom in a single layer. Top with a layer of the cottage cheese mixture and cover with a layer of Slow Cooker Italian Meat Gravy. Repeat for 2 more layers and top with the remaining Shredded Fat Free Mozzarella Cheese and Meat Gravy. Cover with foil. If using fresh herbs, you can add them on top as well.
- Bake for 30 minutes. Remove foil and bake for another 10 minutes until golden and bubbling.
- Remove from oven and replace foil on top and let rest for 10 minutes before serving.
- This makes 6 large servings at 3 SP on the Blue Plan, 5 SP on the Green Plan and just 1 SP on the Purple Plan. On the NEW WW Personal Points Plan, each serving will earn you 2 BONUS Personal Points to be added to your Daily Points since this recipe is filled with vegetables.
- It is 1 Personal Point per serving if you chose BOTH Eggs and Nonfat Cottage Cheese as your Zero Point Foods, 2 Personal Points per serving if you chose ONLY Nonfat Yogurt and Cheese as your Zero Point Foods and 3 Personal Points per serving if you chose ONLY Eggs as your Zero Point Foods.
- **If using zucchini instead of eggplant, use 3 Large Zucchini and slice lengthwise into ¼" slices. Proceed as normal with the rest of the recipe.
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SLOW COOKER ITALIAN MEAT GRAVY
3 Cans of Tomato Puree (28 oz cans)
1 (5-6) oz Can of Tomato Paste + 1 Can of Water (Use Tomato Paste Can)
1 Teaspoon Each of the following:
Garlic Powder, Dried Oregano, Dried Basil, Dried Parsley, Dried Thyme, Fresh Cracked Black Pepper & Salt
Up to 2.5 Tablespoons of Granulated Splenda (More or less depending on your taste)**
2 Pounds of Ground Turkey Breast, Browned in Pan and Drained & Minced
1 Each Finely Chopped: White Onion, Green Pepper & 2 Garlic Cloves (Browned)
Vegetable Cooking Spray
Garnish with Chopped Tomatoes & Fresh Herbs, Optional
DIRECTIONS:
- Spray your slow cooker with vegetable cooking spray.
- Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
- In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
- Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
- Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- This entire mixture is 0 SP on the Blue Plan and 0 SP on the Purple Plan. If you follow the Green Plan, a 1 Cup Serving is 2 SP. Enjoy!
RELATED POST: 7 Day 0 smartpoint weight watchers weekly meal plan for blue and purple plan followers
PRINTABLE
- 3 Cans of Tomato Puree (28 oz cans)
- 1 (5-6) oz Can of Tomato Paste + 1 Can of Water (Use Tomato Paste Can)
- 1 Teaspoon Each of the following:
- Garlic Powder, Dried Oregano, Dried Basil, Dried Parsley, Dried Thyme, Fresh Cracked Black Pepper & Salt
- Up to 2.5 Tablespoons of Granulated Splenda (More or less depending on your taste)**
- 2 Pounds of Ground Turkey Breast, Browned in Pan and Drained & Minced
- 1 Each Finely Chopped: White Onion, Green Pepper & 2 Garlic Cloves (Browned)
- Vegetable Cooking Spray
- Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- Spray your slow cooker with vegetable cooking spray.
- Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
- In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
- Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
- Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- This entire mixture is 0 SP on the Blue Plan and 0 SP on the Purple Plan. If you follow the Green Plan, a 1 Cup Serving is 2 SP. Enjoy!
I hope you enjoy this Healthy Eggplant Lasagna with Italian Meat Sauce Recipe soon. If you tried it zucchini, let me know how it turned out. Yum!
Macy says
Yum! So Delicious and Healthy.
[email protected] says
Macy, I’m so happy you enjoyed it. More eggplant recipes to come too. Stay posted. Thanks for writing.