Ingredients

• 3 medium eggplant(s), cut into 1/2-inch pieces
• 3 medium sweet red pepper(s), chopped
• 4 small tomato(es), plum, seeded and chopped
• 4 medium garlic clove(s), peeled and chopped
• 2 tsp olive oil
• 1 tsp table salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 9 serving dry lasagna noodles, 9 noodles, cooked and drained
• 1/4 cup grated Parmesan cheese
• 3/4 cup part-skim mozzarella cheese, shredded

Directions

Preheat oven to 425°F.

In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.

Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.

Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.

POINTS® Value | 5
Servings | 6
Preparation Time | 25 min
Cooking Time | 65 min

Ingredients

• 2 jalapeno peppers, seeded and minced
• 1 can (28oz) diced tomatoes, drained
• 3/4c diced green pepper
• 3/4c diced onion
• 1lb lean ground beef
• 8oz uncooked small cooked tube pasta
• 1T honey
• 2 to 3t chili powder
• 3/4t salt
• 1 1/2c reduced fat sour cream

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, jalapenos, honey, chili powder and salt. Reduce heat to low, cook, uncovered, for 10 mins, stirring occasionally. Drain pasta, add to beef mixture. Add sour cream, cook and stir until heated through (do not boil).

Yield 8 servings.