Eggplant Lasagna

Posted on October 8, 2008 by Alice Seuffert

10 Barilla Lasagna noodles=15
10 Roma Tomatoes (sliced)=0
3 Small Eggplants (peeled and sliced thin) =0
28 oz can of Crushed Tomatoes=6
1 TB of Pizza Seasoning=0
24 oz Fat Free Cottage Cheese=12
1/4 Cup Reduced Fat Parmesan=4
8 oz 2% Mozarella Shredded=16
Fresh Basil (garnish)

Preheat Oven to 375. Cook Lasagna according to directions and set aside. Pour 1/4 cup crushed tomatoes on bottom of lasagna pan (9×13 pan). Toss eggplant slices with Pizza Seasoning. Layer noodles, cottage cheese, eggplant, tomatoes, and cheeses. Cover lasagna with tin foil and bake 1 hour. Egg plant should be soft. Let cool for a few minutes and cut into slices. Garnish with fresh basil.
Total Points=53
Servings=8 large slices.
Points per serving=6.625

Healthy Mac N Cheese

Posted on April 24, 2008 by Alice Seuffert

Ingredients1 Boxof Ronzoni Pasta (Purple Box)=212 1/2 Cups of Forzen Broccoli=01 TB of I Can’t Believe Its Not Butter Light=11/2 small onion=.53 TB of Flour=11/2 Tsp Cayenne Pepper=01 Tsp Paprika=02 Cups of Skim Milk=41 Cup Chicken Stock=07 oz Reduced Fat Gouda (Trader Joe’s)=71 TB Dijon Mustard=0 Cook pasta and set aside in a large bowl … Continue reading →

Squash Lasagna

Posted on January 8, 2008 by Alice Seuffert

Ingredients3 cups Butternut Squash (pureed)2 Tb of Brown Sugar 1/2 tsp Baking Spice12 Lasagna noodles15oz container of Ricotta1 jar Alfredo Sauce16 oz Bag of Frozen Spinach1 8oz Bag of Shredded Mozzarella DirectionsCook squash in microwave, oven or crock pot. After squash is cooked, add brown sugar and baking spice. Puree, this should make 3 cups. … Continue reading →