A not-your-typical-lasagna pesto lasagna

pesto lasagna3I love LOVE pasta of all types.  Italian is probably my favorite food type.Ever.  I could eat pizza, pasta and bread everyday.Seriously.  Me in Italy would probably be like a kid in a candy store.  The problem downside less-than-perfect-issue with Italian food is that it’s so heavy.  There’s always a ton of heavy sauces (that are yummy), juicy meats (that are tasty) and carbs that could will make you go into a carb coma.

Naturally, I love lasagna.  I love meat lasagna, veggie lasagna and now I love pesto lasagna!  This recipe comes from Bethenny Frankel with a few tweaks of my own.  Click here for her recipe. 🙂

The thing I like most about this recipe is that there is NO MEAT SAUCE!  After a long week of not working out, I wanted to make a yummy complete meal that wasn’t super heavy.  And voila… pesto lasagna with pine nuts!

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Mix 15 oz part skim ricotta cheese, 1/4 cup pine nuts, 1/4 cup basil and 1/4 cup parsley in a medium bowl. 

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Cook 9 whole wheat lasagna noodles according to the package.  In a 9×13 dish, spread two spoonfuls of pesto spread on the bottom.  Place 3 cooked noodles on the bottom of the pan.  Spread half of the ricotta mixture over the noodles.  Sprinkle with a small layer of mozzarella cheese.

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Layer with 3 more noodles.  Spread 2 spoonfuls of pesto on the noodles and remaining ricotta mixture.  Top with 3 more noodles, pesto spread and 1 cup  part skim mozzarella cheese.

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Bake covered at 350 degrees for 30 minutes.  Remove foil and bake another 10 minutes until cheese is bubbly.

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I must be honest.  This is better served for a girls’ night dish.  I’ve tested this on 3 guys in the family and they seem to think meat, sauce and thick cheese when it comes to lasagna.  I appreciate the lighter, flavorful options!! 

If you give this recipe a try, please let me know how it goes!  Do you have any healthy Italian dishes?

Bon Appetite!

2 PointsPlus Brownie Cups

WW Brownie upAnother WeightWatchers dessert success!!  This 2 point brownie cup is a rich, magical, 3 2.5 bite wonder.  I’m always curious if the WeightWatchers servings sizes are filling enough and I must stay, the richness of the cups satisfy that little (or big) hankering that lurks in all of this.

In my search to find healthy, delicious desserts, I came across a recipe for Chocolate Walnut Brownies. To stick with the point value of WeightWatchers, the only thing I substituted was chopped pecans for walnuts.

2 Point Brownie Cup Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 2 large eggs lightly beaten
  • 1 cup sugar
  • 2 tsp vanilla
  • 5 tbsp unsalted butter
  • 1 oz bittersweet chocolate
  • 1/2 cup chopped walnuts (I used pecans)

WW  Brownie mix   

Directions: Whisk together flour, cocoa, baking powder, baking soda and salt in a large bowl.   In a small bowl, whisk together eggs, sugar and vanilla.  Melt butter and chocolate in the microwave for about 1 minute.  Don’t overcook.

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Pour Chocolate mixture in sugar mixture and combine.  Add this to the flour mixture and combine until just moist.  At this point the chocolate smelled SO good!  I had a little taste of the batter and it is approved for pre-cook eating!!

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Preheat oven to 350 degrees.  Spoon brownie mixture in 30 mini cupcake tins. (this is important to keep the point value at 2 points per cup!) Sprinkle with chopped walnuts.   Bake for 15 minutes.  Eat with a big glass of milk! (optional, but highly recommended)

Per serving (1.5 cups) – 106 calories, 6 g total fat, 2 g sat. fat, 0 g trans fat, 29 mg chol., 66 mg sod., 14 g total carb, 8 g total sugar, 1 g fiber, 2 g protein, 14 mg calcium

WW Brownie cups

Bon Appetite!