Are you looking for a delicious and hearty lasagna recipe that’s not only low in calories but also fits perfectly into your Weight Watchers lifestyle?
Then this WW Chicken Mushroom & Spinach Lasagna is just what you need! Combining tender shredded chicken, earthy mushrooms, and nutrient-rich spinach layered between creamy sauce and gooey cheese, this dish is the ultimate comfort food without the guilt.
The best part? This healthy chicken lasagna recipe has all the flavors of a traditional lasagna but with fewer points, making it ideal for anyone on a journey toward weight loss.
Lasagna can sometimes be an indulgent dish, but I've created this version to be both satisfying and WW-friendly, using wholesome ingredients and smart cooking techniques.
This WW Chicken Mushroom & Spinach Lasagna recipe is perfect for family dinners, meal prep, or when you want to treat yourself to something special while staying on track. It’s time to enjoy a low-fat lasagna recipe that doesn’t compromise on taste!
A creamy, low-fat WW Chicken Mushroom & Spinach Lasagna that's perfect for weight loss, meal prep, and anyone following a Weight Watchers plan.
Ingredients
2.5Tbsp Olive oil
1cup Onion (chopped)
2Tbsp Garlic (minced)
8oz. White mushrooms (thinly sliced)
1tsp Dried basil
0.5tsp Red pepper flakes
1.25tsp Kosher salt (divided)
6oz. bag Fresh baby spinach
2cups Cooked shredded chicken
2cups Low-sodium chicken stock
0.25cup All-purpose flour
2cups Whole milk
0.25tsp Ground nutmeg
0.5cup Shredded Parmesan cheese
8 lasagna noodles (No-boil (oven-ready))
1.25cups Shredded mozzarella cheese
Instructions
Preheat Your Oven:
1
Set your oven to 375°F (190°C) to ensure it’s ready when the lasagna goes in.
Sauté the Vegetables:
2
Heat olive oil in a large pan over medium-high heat. Add the onions and garlic, cooking until soft and translucent. Stir in the mushrooms, dried basil, oregano, red pepper flakes, and a bit of salt. Cook until the mushrooms soften and release their juices, about 5 minutes.
Add Spinach and Chicken:
3
Add the fresh spinach, cooking until wilted. Stir in the shredded chicken and mix well. Set this aside.
Prepare the Creamy Sauce:
4
In a small bowl, create a slurry by whisking flour with a bit of chicken stock until smooth. In a saucepan, combine the remaining chicken stock, milk, nutmeg, and a little salt. Bring it to a gentle simmer over medium heat. Add the slurry and whisk constantly until the sauce thickens, about 5-8 minutes. Stir in the Parmesan cheese and remove from heat.
Assemble Your Lasagna:
5
Spread 1/2 cup of the sauce at the bottom of a 10x10 baking dish. Layer with 2 lasagna noodles, chicken-spinach mixture, sauce, and a bit of mozzarella. Repeat until you have 3-4 layers, ending with a generous amount of sauce and cheese on top.
Bake:
6
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes. If you want a golden-brown top, broil for 2-3 minutes.
Serve:
7
Let the WW chicken and vegetable lasagna stand for 15-20 minutes before cutting and serving.
Nutrition Facts
Servings 6
Amount Per Serving
Calories350kcal
% Daily Value *
Total Fat14g22%
Cholesterol45mg15%
Sodium720mg30%
Total Carbohydrate32g11%
Dietary Fiber3g12%
Sugars4g
Protein25g50%
Points per serving 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This WW Chicken, Mushroom, and Spinach Lasagna is one of my go-to meals when I want to enjoy something rich and delicious yet keep it in line with my health goals. As a Weight Watchers expert, I love recreating classic dishes that are lightened up but still packed with flavor.
Keywords:
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Kristy Cook
Food and Lifestyle Blogger
Hi, I'm Kristy Cook, A passionate food enthusiast and recipe creator. I love crafting delicious, healthy meals that are both nutritious and easy to prepare. My goal is to inspire you to embrace wholesome cooking in your everyday life, making it simple and enjoyable.