Lasagna Was | 8 POINTS Now | 5 POINTS Servings | 6 Preparation Time | 25 min Cooking Time | 60 min Level of Difficulty | Easy main meals | Who says you can't eat lasagna? We nearly halved the POINTS by scaling back on the cheese and replacing it with lots of flavorful vegetables and fresh herbs. Ingredients: 14 1/2 oz canned tomatoes, whole peeled 1 Tbsp canned tomato paste 2 medium tomato(es), coarsely chopped 1/2 tsp sugar 2 medium eggplant(s) 1/4 tsp table salt, or to taste 1 medium leek(s), finely chopped 2 medium garlic clove(s), crushed 12 medium basil, leaves, torn 1/2 pound dry lasagna noodles, cooked (about 9 noodles) 1 cup part-skim mozzarella cheese, shredded

Directions: Preheat oven to 400ºF. Lightly coat a 2-quart rectangular baking dish with cooking spray. Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar. Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain. Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside. Cook leeks and garlic in the same pan, stirring until leeks soften. Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese. Bake uncovered for 40 minutes. Cool slightly and serve. Chef Tips We renovated Lasagna by: Relying on vegetables instead of high-fat meat or excessive amounts of cheese to bulk out the dish. Using part-skim cheese to cut back on fat. Using shredded cheese, which covers a larger surface area with a lesser amount, but imparts lots of flavor. Making our own fresh tomato sauce - less POINTS than many of the store-bought varieties.