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Mini Zucchini Lasagna (Air Fryer or Oven)

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You won’t even miss the noodles with this Mini Zucchini Lasagna!

They’re only 6 points each for blue, green and purple.

Each one is filled with layers of zucchini, ricotta cheese, spaghetti sauce and mozzarella cheese.

If you have an air fryer I highly recommend cooking these in it. It’s so easy and takes half the time of baking it in the oven.

I used Prego Light sauce for this recipe. It has the same great flavor as the traditional Prego sauce.

3/4 cup of sauce is what I used for the recipe and it was 3 points.

To make the Mini Zucchini Lasagnas I started by slicing the zucchini in thin slices. I used a mandolin so all of the zucchini was the same thickness.

Once it was sliced I laid out the zucchini and seasoned it with salt, pepper and garlic powder.

I sprayed the ramekins with no-stick cooking spray and lined the bottom with a layer of zucchini.

The next layer is low fat ricotta cheese. I used about 1 tablespoon and spread it over the zucchini.

After the ricotta cheese I added the spaghetti sauce. Just enough to cover the zucchini and ricotta.

I topped it with shredded mozzarella cheese. Then I did another layer the same way.

For the final layer I did zucchini, spaghetti sauce and mozzarella cheese.

If you’re cooking it in the air fryer it’ll only take 8 minutes at 350. Baking it in the oven will take about 20 minutes.

Click here to view your WW Personal Points and track it on your app.

Mini Zucchini Lasagna
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Click here to view your WW Personal Points and track it on your app.

  • 1 zucchini
  • 1/4 cup low fat ricotta cheese
  • 3/4 cup light spaghetti sauce
  • 3/4 cup part-skim mozzarella cheese, shredded
  • Salt, pepper and garlic powder, to taste
  1. Thinly slice the zucchini. Spread the slices out and add salt, pepper and garlic powder.

  2. Spray two 10 oz. ramekins with no-stick spray. Add a layer of zucchini slices to the bottom.

  3. Add 1 tablespoon of ricotta cheese to each ramekin and spread across the zucchini.

  4. Cover the cheese and zucchini with spaghetti sauce, then mozzarella cheese.

  5. Do another layer of zucchini, ricotta, spaghetti sauce then mozzarella.

  6. For the final layer add zucchini, spaghetti sauce and mozzarella.

For the air fryer:
  1. Cook in the air fryer at 350 for 8 minutes.

For the oven:
  1. Bake at 350 degrees F. for 20 minutes.

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Recipe Rating

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Friday 26th of November 2021

[…] Mini Zucchini Lasagna […]

WW (Weight Watchers) Weekly Meal Plan #122

Sunday 18th of July 2021

[…] Mini Zucchini Lasagna – 6 points for blue, green and purple […]

Polly Raden

Monday 25th of January 2021

do you curl the zuchini around for the lasagna?

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