Light Spinach Lasagna


OMGoodness…..creamy, cheesy, filled with spinach and packed with flavor. This is a good one and so easy you won’t believe it. Best of all it’s lighter than most lasagnas.

I made some homemade sauce last week and had enough left over to make this yummy dish. Your favorite jarred sauce would also do. In fact, an Alfredo sauce would be really good too, in place of the tomato sauce. I might have to try it. I do happen to have a light Alfredo sauce, if you can believe that. I will have to dig it out and post it for you.

I served a green salad on the side with an Italian vinagrette. It too was yummy and my whole meal was complete in an hour. Not too bad!! Here’s the recipe……….




  • 2 T. unsalted butter
  • 5 cloves of garlic, minced (or 1 T.)
  • 1 t of dried thyme or 2 t of fresh thyme, minced
  • 8 oz fresh spinach
  • 2 lbs part skim ricotta (drained overnight in the fridge)
  • 1 egg
  • 1 t salt
  • 1/4 t of nutmeg
  • A squeeze of lemon juice or to taste
  • 9 no-boil lasagna noodles (I like Barilla)
  • 24 oz of tomato sauce of choice (or substitue Alfredo Sauce)
  • 2 C of 2% shredded mozzarella



  1. Pre-heat the oven to 375 degrees
  2. Melt the butter in a large skillet over medium heat. Add the garlic and the thyme and saute’ for 2 minutes.
  3. Add the spinach, saute for 2 minutes more and take off the heat.
  4. In a large bowl,, combine the ricotta, egg, salt, nutmeg, and lemon juice to taste. Add the spinach and stir to combine.
  5. Spread a small amount of sauce of choice into the bottom of a 9×13 casserole. Layer in the following manner…..3 lasagna noodles, 1/3 of the cheese and spinach mixture, 1/3 of the mozzarella and repeat two more times.
  6. Pour a half cup of water over the top. Cover it tightly with non-stick foil.
  7. Bake for 40 minutes.
  8. Remove the foil and bake for 10 minutes.
  9. Let it stand for about 10 minutes then cut and serve.

I guarantee you will keep this in your pasta rotation for a while. Hope you enjoy it!

Til next time,

Ciao xoxo








It is beautiful out! I have a few more plants and bulbs to put in so I am thrilled it’s not too hot. I know in the next few weeks that will all change so I am trying to make the most of it.

With that in mind I am always looking for quick dishes. My sister-in-law, Dawn tried this recipe and said it was fantastic. I made it last night and I agree, it’s fantastic!!

I have never been a fan of fat-free cream cheese. However, it works perfectly in this recipe. It reminded me of Mascarpone, which is an Italian cream cheese, but without the added calories.

I will be ear-marking this recipe and using it again. It would be great as well if you added some vegetables. Spinach, kale, mushrooms, and broccoli are just a few that come to mind. Of course, you could always have your vegetables on the side or serve it with a side salad. With or without additions, it was tasty and filling.

Til next time,

Ciao xoxo



8 servings / 9 Smart Points per serving


  • 12oz dried spaghetti (I use Dream Fields)
  • 1 (28oz) jar spaghetti sauce (I used my homemade sauce)
  • 1 lb of lean ground beef or 1 lb of lean ground turkey
  • 1 tsp Italian seasoning
  • 2 garlic cloves, minced
  • 8oz fat-free cream cheese
  • 1/2 C parmesan cheese, grated


  1. Pre-heat the oven to 350 degrees
  2. In a skillet, brown the ground meat until cooked through; drain fat if needed and stir in the spaghetti sauce. Set aside.
  3. Cook the spaghetti as directed on your package. (I cooked it 2 minutes less since it also cooks in the oven).
  4. Drain and return to the warm pot. Add the cream cheese, Italian seasoning, and     minced garlic. Stir until the cream cheese is melted and the noodles are coated thoroughly.
  5. Lightly grease a 9×13 pan. Spread a small amount of meat sauce in the bottom of the dish. Put the spaghetti on top of the sauce and top with the remaining sauce.
  6. Sprinkle the parmesan cheese on top.
  7. Bake for 30 minutes until bubbly.

Note: You could add vegetables to the pot when mixing the cream cheese in the noodles. Spinach, broccoli, kale, asparagus, or mushrooms or a combination of any would be excellent.


It’s cold and dreary here today. I know I shouldn’t complain, and that we need the rain. I am just feeling bad for myself! My allergies are killing me and I have bronchitis. Yuck!

So I decided I needed some good old comfort food. I made some chicken for the week  as I always do. CROCK POT CHICKEN FOR THE WEEK. I have been making chicken pot pie for years. Today, I tweaked it a bit so that it fit into my weight watchers plan.

It comes in at 8 smart points per serving. It’s hardy, tasty, and definitely comforting. It will also be good tomorrow in my lunch since there will be plenty left over. As my husband says, “I love when we are on a diet”.   Enjoy!!!

Til next time,

Ciao xoxo



Prep time: 45 minutes

Bake: 350 for 35-35 minutes


• ½ medium onion, chopped

• 1 garlic clove, minced

• 1 C carrots, cubed

• ¾ C celery, chopped

• ½ C potatoes, cubed

• ½ C peas, frozen

• 1 C Evaporated milk 2% (divided in ½)

• ¼ C all purpose flour

• 1 t olive oil

• 1 T light butter (such as Brummel & Brown)

• FF Chicken Broth

• 1 C Bisquick (heart smart)

• 1 Egg or Egg beaters equivalent

• 2 C chicken, cooked and large chop

• Salt, pepper, poultry seasoning (to taste)

• Splash Sherry

For the Filling:

1. In a large skillet over med heat, add the Olive oil and the lite butter.

2. Sauté the onion and garlic for about 2 min.

3. Add the carrots, potatoes, and celery and cook until lightly tender.

4. Season the vegies with salt, pepper, and poultry seasoning to taste.

5. Combine ½ of the evaporated milk, splash of sherry, and the flour, whisk to blend, then slowly add to the vegie mixture, cont cooking until it comes to the boil.

6. Slowly add the chicken broth and cont to cook until it comes to the boil then reduce the heat and cont to cook until sauce thickens.

7. Add the chicken and the peas.

8. Pour into a 9×13 casserole dish that has been sprayed with cooking spray.

For the topping:

1. Beat the egg and the other ½ C of skim milk together and add to the Bisquick. (If it seems a little too stiff, add water, a little at a time to reach pourable consistency)

2. Pour on top of the vegetable mixture in a zig-zag motion. Spread gently with a rubber spatula.

3. Sprinkle lightly with salt.

4. Bake for about 30- 45 minutes or until the crust is golden brown.

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