Creamy Lasagna

I got this recipe from my WW leader and it is AWESOME!!!! Oh my, it’s great. So creamy and so cheesy and so low in points!!! It takes a while to make (took me 2 hours with the baking time!) but it’s sooo worth it in the end. I served it with a side salad and some “fried” zucchini. It’s awesome!

Creamy Lasagna

1 1/2 lbs ground beef (93/7)

2 cans (15 oz each) tomato sauce

1/4 cup chopped onion

1 packet splenda

2 tsp salt

2 tps Worcesterhire Sauce

1/2 tsp garlic salt

2 pkgs (8oz each) low fat cream cheese

1 cup (8 oz) low fat sour cream

1/4 cup skim milk

9 lasagna whole wheat noodles, COOKED & DRAINED!!!

1 cup lowfat shredded cheddar cheese

Brown beef, drain. Add tomato sauce, onion, salt, sugar, Worcestershire sauce and garlice salt. Mix with blender, softened cream cheese, sour cream and milk. In a greased 13×9 dish layer meat, noodles and cream cheese mixture in that order. Repeat. Top with remaining meat sauce. Cover and bake at 350 degrees for 40 minutes. Uncover and sprinkle with cheese and bake for 5 minutes. Let stand for 15 minutes before cutting. (This part is important or it will fall apart)

Makes 12 servings for 5 pts each. This may sound like a lot of points, but it’s not. Take a piece for lunch with a salad the next day. It is not only healthier, but is better and more satisfying that a frozen dinner for lunch.

THIS CAN EASILY BE MADE AN ALL CORE RECIPE