Weight Watchers Gruyere-Spinach Lasagna for One

A few weeks ago,  Kathleen, who’s been reading NTTC from the very beginning, emailed me and said she had found a cookbook for me that she wanted to send my way.

Completely flattered and having known Kathleen for a long time, I was shocked to find that her box had so much more in it than the cookbook she mentioned!  Check out all this loot!

Fun jewelry, a jar of marshmallow fluff (since I had mentioned I’d never had a fluffernut sandwich) and two cookbooks!  Thanks again, Kathleen, for sending such a sweet care package!  I say it all the time, but I truly have the BEST READERS!

Today’s recipe is the first that I’ve cooked from the new cookbooks, and I decided to try the lasagna from the Simply Solo cookbook.

I’m not a HUGE lasagna fan, but this one sounded amazing.  Gruyere, Spinach, fresh tomatoes, cream sauce… and, truthfully, I’d never baked anything in this cute Fiesta casserole dish and it gave me a chance to try it out!

The end result:  Perfect portion, with no option to eat another piece.  And, a creamy pasta dish with some of my favorite veggies.  Of note, without the ricotta cheese and mounds of mozzarella, the lasagna did not hold its form as well as traditional lasagna, but the taste made up for it! 

Weight Watchers Gruyere-Spinach Lasagna for One

From Weight Watchers – Simply Solo Cookbook

Serves 1


1 whole wheat lasagna noodle

1 cup 1% (lowfat) milk

2 tsp. all-purpose flour

2 Tbsp. shredded Gruyere cheese

1/4 tsp. dried thyme

2 pinches salt

pinch ground nutmeg

1 tsp. olive oil

1 garlic clove, minced

2 cups loosely packed baby spinach

1 plum tomato, seeded and chopped

1 Tbsp. finely grated Parmesan cheese

crushed red pepper flakes (optional)


1.  Cook lasagna noodle according to package directions, adding salt if desired.  Note:  I broke my noodle before I cooked it, but I think it would have looked prettier had I cut it after cooked into 3 pieces.

2.  Preheat broiler.  Spray small (8 oz) flameproof casserole or gratin dish with nonstick spray.

3.  Meanwhile, to make sauce, whisk together milk and flour in a small saucepan until smooth.  Cook over medium heat, whisking constantly, until mixture comes to boil and thickens, about 5 minutes.  Note:  I used skim milk because it’s what I had.  Next time, I’ll use 1% per the recipe’s instructions to make the sauce a little thicker.

4.  Remove from heat.  Add Gruyere, thyme, 1 pinch of salt, and nutmeg.  Whisk until cheese has melted.  Set aside.

5.  Heat oil in a medium skillet over medium heat.  Add garlic and cook, stirring constantly, until fragrant (1 minute.)  Add spinach and remaining pinch of salt.  Cook, stirring constantly, until spinach is wilted about 1 minute.  Transfer to plate.

5.  Cut lasagna noodle into 3 pieces.  Place 1 piece of noodle in prepared casserole dish.

6.  Top with half of spinach and half of tomato; then 1/3 cup of remaining sauce.  Sprinkle with crushed red pepper (optional.)

7.  Top with remaining piece of noodle and remaining sauce.  Sprinkle with Parmesan and red pepper flakes, if desired.

6.  Broil 5 inches from broiler until sauce is bubbly and cheese is lightly browned, about 2 minutes.

Per entire recipe serving:

CAL 361; CARB 41g; FAT 14g; PROT 20g; FIB 7g; WW Points Plus: 9

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  1. This looks fantastic!!!! I love that it makes a single serving.

  2. Corrie Anne says:

    Looks delicious!! I’ve tried mini lasagnas in ramekins, and those turn out really cute too!

  3. You should try using cottage cheese as a replacement for ricotta cheese! It works fabulously and I use it anytime I make my crockpot lasagna (which you can find on my blog). I hate cottage cheese by itself but you don’t even notice it when it’s cooked/all mixed in.

  4. Felicity says:

    Sounds yum! Years ago I found a Weight Watchers recipe for Butternut Squash Lasagna and it is one of my hands down favorite meals ever.

    • nothankstocake says:

      Weight Watchers recipes have come SO FAR over the years! I’m so glad they have such good ones for us to enjoy now!!!

  5. Mely says:

    That was very nice of her. I’ll have to try this lasagna since is one of my fave dish!

  6. mellissa says:

    wow what a lucky girl!!! that lasanga for one looks so good!!! id slurp the juices out of the bowl to hahah!!

    • nothankstocake says:

      So… mine was a little soupy because I didn’t use the right milk and likely didn’t let it reduce enough. So… you can only imagine what happened to the extra sauce! :)

  7. Kathy Fitz says:

    That looks good!!!
    Glad you liked the cookbooks and everything :-)

    • nothankstocake says:

      Made my 2nd dish from simply solo tonight… even better than the first! Thanks again!!!

  8. Sara says:

    Oh yum, this looks tasty! You mentioned without the ricotta or mozzarella the lasagna didn’t hold it’s form all that well. Ever had cottage cheese in lasagna instead of the ricotta? I honestly can’t tell the difference, but I’m sure some people can, but maybe give it a whirl sometime! When I make a veggie lasagna that I love that’s what I use, granted there’s still a lot of cheese so I should probably cut back on that part. ;)

    • nothankstocake says:

      I’m actually not a creamy cheese kind of girl (except for Laughing Cow, of course!) But, what a great suggestion for lightening up the ol’ lasagna!

  9. Living alone, I was so glad when they recently introduced that Simply Solo cookbook. I bought it and have tried a few recipes from it so far and they’ve all been good! I haven’t tried the lasagna yet, but it’s one I have on my To Do list. :)

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