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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, January 6, 2012

Lite Lasagna

This recipe was featured in the 11/27/11 edition of The Herald-News in Rhea County, TN.

Makes 8 Servings
1 Serving = 5 PointsPlus™

6 oz. lean ground beef (I use 93/7)
3/4 cup chopped onion
3/4 cup shredded carrots
3 cloves garlic, minced OR 3/8 tsp minced garlic (from a jar)
2 8-oz. cans no-salt added-tomato sauce
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
3/4 tsp fennel seed, crushed
1/4 tsp salt
1/4 tsp black pepper
6 dried lasagna noodles
1 1/2 cup light ricotta cheese
1 egg white, lightly beaten
non-stick spray
3/4 cup shredded fat-free mozzarella cheese
2 TBSP grated Parmesan cheese

- Preheat oven to 375 degrees.
- Sauce: In a medium saucepan, cook meat, onion, carrot and garlic until meat is brown and vegetables are tender. Stir in tomato sauce, basil, oregano, fennel seed, salt & pepper. Bring to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
- Meanwhile, cook lasagna noodles according to the package (omit the oil and salt in the water). Drain well.
- In a small bowl, combine ricotta cheese and egg white.
- Lightly coat a 2 quart square baking dish with non-stick spray (I use the olive oil kind....gotta keep with the Italian 'theme'!)
- Place 3 noodles in the dish, trim to fit. Spread with 1/2 of the ricotta cheese. Top with 1/2 of the sauce and then 1/2 of the mozzarella cheese; repeat.
- Bake covered for 20 minutes.
- Uncover. Sprinkle with Parmesan cheese and bake 5 - 10 minutes more or until the cheese is melted and golden.
- Let stand 10 minutes before serving.
- ENJOY!!!!!

These ARE small portions! I served this with some green beans.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Loving Life(time)!

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