Red Pepper Lasagna

Lasagna was my favorite meal in the entire world when I was growing up. Who doesn’t love pasta, cheese and sauce? If you don’t, stop reading here. If you do, let’s be besties! :) This is a lighter version from Weight Watchers. I love giving my favorite dishes light makeovers once in a while. It uses far fewer noodles, but it doesn’t affect the taste at all, honestly! I’m not on board with tasteless food. It also reheats really well the next day. The perfect comfort food without all the guilt! I hope you love it as much as I do, it’s a keeper for sure!


Pour your marinara sauce and fire roasted tomatoes in a pot and simmer


 Ricotta, the stuff dreams are made of :) I tried out Trader Joes Ricotta for the first time ever, and whoa, it’s AMAZING! To that Ricotta, add in shredded mozzarella and Parmesan.


Next add in egg whites, salt, pepper and oregano. Mix together.


Spread 1 cup of the tomato sauce that’s been simmering into an 11 x 7 baking dish


Top that with 2 lasagna noodles. I know this is a little strange, but I won’t steer you wrong.


On top of that, spread 1/2 of the cheese mixture


Then add  roasted red peppers


2 more lasagna noodles


The other half of the cheese


Another cup of the tomato sauce


2 more noodles


And finally the rest of the tomato sauce


Bake covered for 40 minutes, and uncovered for 10


Nom Nom Nom!


24 oz store bought marinara sauce
1 cup(s) canned diced tomatoes, fire-roasted, drained
1 cup(s) ricotta cheese
1 cup(s) shredded part-skim mozzarella cheese
1 cup(s) shredded parmesan cheese, Parmigiano-Reggiano suggested
1/4 cup(s) egg whites
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp dried oregano
6 item(s) uncooked lasagna noodles, regular or whole-wheat
1/2 cup(s) roasted red peppers (packed in water), cut into thin strips


Preheat oven to 350ºF.

In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.

Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.

Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 1/2 cups) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.

Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.

Recipe slightly adapted from Weight Watchers



Italian Turkey Burgers

Good morning everyone! How’s you’re day going so far? If you don’t have dinner figured out yet, I’ve got an easy and healthy recipe for you. I love turkey burgers, but let’s be honest, sometimes they need a little something. This is the solution to that problem. Burgers are an easy go to in our house and you can really make just about any flavor you want. I got this recipe a few years ago searching Bethenny Frankel’s site. I changed it up just a little.  Here’s my take on the Italian Turkey Burger.


 Get a big bowl out and put in your ground turkey meat


Pour in a cup of marinara sauce


Add in your cheese


Sprinkle in Italian seasoning, garlic powder, salt and pepper


Mix it all together. I usually do this in the mornings to really let the flavors develop in the fridge during the day. You don’t have to do this though, it comes out delicious either way :)


For into 5 patties and place on a sheet pan lined with aluminum foil. We’re going to bake these. You will notice these aren’t very structured and firm up upon cooking, so I wouldn’t recommend throwing these on the grill with all the added moisture from the marinara sauce.


Get out some whole wheat English Muffins. We love Oroweat products, they never use high fructose corn syrup and taste great! They don’t pay me to say that ;)


 Once the turkey burgers are cooked, place them on top of the English Muffins. We’ll put a teaspoon of mayo on the bun or a little extra marinara sauce.


Dig in!

Italian Turkey Burgers

Printable Recipe


1 lb Ground Turkey Meat
1 Cup of your favorite Marinara Sauce
1/2 Cup Mozzarella Cheese
1/4 Cup Parmesean Cheese
1 Tablespoon Italian Seasoning
1/4 teaspoon Garlic Powder
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
5 English Muffins
5 Teaspoons of Mayonaise (Optional)
5 Tablespoons of Marinara Sauce (Optional)


Preheat oven to 425 degrees. Mix all Ingredients in a large bowl. Form into 5 patties and place on a sheet pan lined with aluminum foil sprayed with cooking spray. Cook burgers for 20 minutes. Toast English Muffins. Place burger on an English Muffin with a teaspoon of mayonnaise or tablespoon of marinara sauce (optional). Enjoy!

Recipe slightly adapted from Bethenny Frankel

What are some other burger variations have you guys tried?

Salted Caramel Brownies


It’s baking season, my favorite time of year! I made these delicious brownies last year and they were a big hit. So big in fact, there’s no photographic evidence of their existence. I’m obsessed with the salted caramel chocolate combination, it is what dreams are made of. Add this to your baking list this year and you won’t be disappointed.

Salted Caramel Brownies

Printable Recipe


1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran’s
2 to 3 teaspoons flaked sea salt, such as Maldon


Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

Note: You’ll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran’s can be ordered at Or you could make this one here from My Good Eats.

It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

Photographs by Steve Giralt

Recipe Courtesy of Food Network and Ina Garten


Eggs in Purgatory

Eggs in what? I’m not really sure what Marinara Sauce and Purgatory have to do with one another, but I do know this dish is delicious. I make this at least twice a month. It’s the perfect, I’m craving pasta but don’t want to over do it, weeknight meal. Simple ingredients, simple instructions. Dinner in 7 minutes. I give you Eggs in Purgatory.


Fry up some eggs. I fry 5, 3 for the Husband and 2 for me. Season with salt and pepper


Pour in about 2 cups of marinara sauce


Cover and cook until the yolks are how you like them. Our preference is over medium which takes about 3-4 minutes on medium heat.


Sprinkle on  Parmesan and parsley.  We usually have this with a slice of garlic bread or two.

Buon Appetito!


1 Tablespoon Olive oil
5 Whole Eggs
2 Cups Marinara Sauce (whatever your favorite kind is)
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Parmesan
1/2 Teaspoon Dried Parsley


Heat up oil in a pan over medium-high. Crack in eggs and season with salt and pepper. Once eggs have set and start to turn white, pour in marinara sauce. Turn heat down to medium. Cover and cook for 3-4 minutes for over medium eggs. Top with Parmesan and parsley.

Printable Recipe