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!
Look at the Recipe (Key Highlights)
Nutritious yet indulgent: A satisfying blend of chicken, mushrooms, spinach, and cheese with fewer calories.
Easy prep: With oven-ready noodles and simple layering, it comes together effortlessly.
WW Friendly: Enjoy a comforting classic WW Chicken Mushroom & Spinach Lasagna without the guilt, with a lower WW points value.
Ingredients Needed
- Olive oil: For sautéing the vegetables.
- Onion & garlic: Adds aromatic flavor to the dish.
- White mushrooms: Provide an earthy taste and texture.
- Dried basil, dried oregano & red pepper flakes: Classic Italian seasoning with a bit of heat.
- Kosher salt: Enhances overall flavor.
- Fresh baby spinach: Packed with nutrients.
- Shredded cooked chicken: Lean protein.
- Low-sodium chicken stock: Forms the base of the sauce.
- All-purpose flour: Thickens the sauce.
- Whole milk: Adds creaminess without being overly heavy.
- Nutmeg: Adds a subtle warmth to the sauce.
- Shredded Parmesan & mozzarella cheese: Melted, cheesy goodness.
- No-boil (oven-ready) lasagna noodles: Makes the recipe quicker and easier to prepare.
How to Make Our WW Chicken Mushroom & Spinach Lasagna
Overview of Main Steps:
- Sautéing: Start by cooking the onions, garlic, and mushrooms until soft and aromatic. Add the spinach until wilted, then mix in the shredded chicken.
- Making the Sauce: Prepare a creamy sauce using chicken stock, milk, flour, and Parmesan cheese.
- Assembling the Lasagna: Layer the lasagna noodles with the chicken-mushroom-spinach mixture, sauce, and cheeses.
- Baking: Bake covered at 375°F, then uncover to achieve that perfect golden, bubbly top.
Storage & Serving Suggestions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat in the oven at 350°F until heated through, or microwave in 1-minute increments.
- Serving: This lasagna pairs well with a fresh green salad, roasted veggies, or a light garlic bread.
Tips & FAQs
- Can I use low-fat milk or cheese?
- Yes, using low-fat milk and cheese reduces calories and WW points without compromising taste.
- How can I make this gluten-free?
- Swap regular lasagna noodles for gluten-free ones and use a gluten-free flour blend in the sauce.
- Can I use other vegetables?
- Absolutely! Try adding bell peppers, zucchini, or kale for extra nutrients.
- Can I use a different type of meat?
- Yes, you can substitute chicken with turkey or ground beef. Just ensure it’s lean for the healthiest option.
- Is there a vegetarian version?
- Omit the chicken and add more mushrooms or veggies like eggplant or butternut squash.
Description
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
Instructions
Preheat Your Oven:
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Set your oven to 375°F (190°C) to ensure it’s ready when the lasagna goes in.
Sauté the Vegetables:
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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:
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Add the fresh spinach, cooking until wilted. Stir in the shredded chicken and mix well. Set this aside.
Prepare the Creamy Sauce:
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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:
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Spread 1/2 cup of the sauce at the bottom of a 10×10 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:
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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:
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Let the WW chicken and vegetable lasagna stand for 15-20 minutes before cutting and serving.
Servings 6
- Amount Per Serving
- % Daily Value *
- Dietary Fiber 3g12%
- Sugars 4g
Protein 25g50%
- 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.
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