Eggplant Lasagna

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

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