Servings: 4

Weight Watcher Smart Points: 114

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes

Ready In: 25 Minutes


  • 5 cups fresh baby spinach
  • 3 cups baby spinach leaves
  • 1 bay leaf
  • 1/2 roasted or fresh red bell pepper, diced
  • 6 bell peppers, sliced in half lengthwise or with the tops cut off, seeds removed
  • 4 tablespoons (1/4 cup) butter, plus more for greasing the pan
  • 3 cups firm cooked butternut squash, diced small or lightly mashed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14 ounce) chicken broth
  • coarse salt and fresh black pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried dill weed
  • 2 eggs, lightly beaten
  • 8 ounces elbow macaroni
  • 1/2 cup crumbled feta
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon fresh grated nutmeg
  • 1 teaspoon fresh grated parsley
  • 3 cloves garlic, minced
  • 1 large green bell pepper, diced
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup half & half
  • 1 teaspoon dried Italian seasoning, crushed between fingertips
  • 2 teaspoons Italian seasoning, divided
  • 12 ounces fresh lasagna noodles (or 9-10 ounce oven ready - no cook noodles)
  • 1/4 cup fresh squeezed lemon juice
  • 1 teaspoon fresh grated lemon zest (just the yellow part not the white pith)
  • 12 ounces linguine (I like whole-grain Barila)
  • 3 cups milk
  • 8 ounces mozzarella cheese, thinly sliced
  • olive oil, for sauteeing
  • 1/2 cup panko crumbs (Japanese bread crumbs)


  1. Cook the tortellini in plenty of salted water to al dente according to package directions.Meanwhile, in a medium frying pan heat the oil over medium-low heat and cook the pepper and garlic 4 - 5 minutes stirring often
  2. Turn heat up to medium and add the spinach
  3. When it begins to wilt add the half & half
  4. Bring to a simmer and cook, stirring often 3 minutes.Add the Parmesan cheese, about 1/2 cup of the water from the pasta pot and the cooked tortellini
  5. Stir gently to coat the pasta until a sauce forms about 2 minutes.Stir in the feta and remove from heat
  6. Let it sit a couple of minutes for the sauce to thicken up
  7. Serve with more Parmesan
  8. Preheat oven to 400 degrees F
  9. Season the chicken well with salt and pepper and bake until cooked through
  10. Meanwhile in a large saucepan heat the oil over medium-low heat and saute the onion and garlic until softened
  11. Add the tomatoes, Italian seasoning, about a teaspoon salt and 1/8 teaspoon black pepper
  12. Bring to a simmer and stir often.Meanwhile, cook the pasta to al dente according to package directions
  13. On a cutting board slice the chicken into bite-sized pieces
  14. Turn off the sauce and remove about 3/4 cup of it - set it aside
  15. Mix the ricotta, 1 cup mozzarella, Parmesan and half & half into the sauce
  16. Stir in the chicken and cooked pasta.Lightly grease the bottom of a deep-sided roasting pan and spread the cup of sauce in the bottom
  17. Spoon the filling into the peppers and set them in the roasting pan, if they're touching that's ok
  18. Cover with foil and bake 25 - 30 minutes
  19. Remove the foil and sprinkle the tops with mozzarella
  20. Bake 10 - 15 more minutes
  21. In a medium skillet or saute pan heat the oil over medium low heat and cook the onion, pepper, garlic and Italian seasoning until soft, seasoning well with salt and pepper and stirring often
  22. Allow to cool.Preheat the oven to 375 degrees F
  23. and butter a 9x13 lasagna or casserole pan with deep sides
  24. Add the broth, spinach, sour cream and red pepper flakes to the bowl of a food processor or blender
  25. Pulse until smooth with some flecks of spinach
  26. Stir in the Parmesan cheese
  27. Season with salt and pepper to taste.In a medium bowl mix the squash, eggs, ricotta, parsley, nutmeg, the sauteed onion mixture, and a 1/2 cup of the mozzarella together with a couple dashes of salt and pepper.Cover the bottom of the pan with a thin layer of the sauce then cover with noodles
  28. Spoon half the squash mixture over the noodles and spread out evenly with the back of the spoon
  29. Cover generously with a layer of sauce
  30. Sprinkle with a third of the mozzarella.Repeat the layering - start with a layer of noodles, the remaining squash mixture, more sauce and another third of the cheese.To finish top with another layer of noodles, a generous layer of sauce and the remaining mozzarella
  31. You may have a little sauce left, you can simmer that in a small saucepan for five minutes to serve with the lasagna.Cover with aluminum foil and bake 50 - 60 minutes until piping hot in the center
  32. Remove the foil 20-25 minutes into the cooking time so the top can brown
  33. Allow to set for 10 minutes before cutting
  34. Slice into squares and serve with a ladle of sauce if you have any leftover and fresh grated Parmesan cheese
  35. In a large saucepan heat the olive oil over medium-low heat and saute the shallots, red pepper, garlic, a big pinch of salt and a dash of black pepper until tender, stirring often about 7 - 8 minutes
  36. Remove to a small bowl and set aside.In the same pan over low heat melt the butter and stir in the flour
  37. Cook, stirring 4 - 5 minutes
  38. Slowly whisk in the milk and mustard then turn the heat up
  39. Bring to a simmer, still stirring and cook 5 minutes.Turn heat down to low and whisk in the dill weed, cinnamon, nutmeg and cheddar
  40. Stir until the cheese is melted
  41. Remove from heat
  42. Stir in the onion mixture, feta and spinach
  43. Taste and season lightly with salt and heavy with black pepper.Meanwhile, cook the pasta in plenty of salted boiling water to al dente
  44. Preheat oven to 400 degrees F
  45. Butter a 9x13 or similar sized casserole pan.Drain the pasta and add half to the buttered casserole pan
  46. Ladle half the sauce over it
  47. Add the rest of the pasta and then top with the remaining sauce
  48. Sprinkle the top with panko
  49. Bake 25 minutes until bubbly and lightly golden around the edges
  50. Remove from oven and let sit 5 - 10 minutes before serving.In a large Dutch oven or saucepan heat 2 - 3 tablespoons oil over medium heat
  51. Add the onion, peppers and garlic
  52. Season with salt, pepper and about 1 teaspoon of the Italian seasoning
  53. Cook, stirring often until they start to soften about 10 minutes.Season the chicken well with salt and pepper and add to the pan with the vegetables
  54. Add the remaining teaspoon Italian seasoning and cook, stirring often until the chicken is white on all sides
  55. Push the chicken and vegetables to the sides of the pan and add the tomato paste to the center
  56. Let it cook for a minute in the center before mixing the vegetables and chicken into it.Add the crushed tomatoes, bay leaf and season again with more salt - about a teaspoon and black pepper - about 1/4 teaspoon
  57. Mix in 1/2 cup water
  58. Bring to a simmer.Maintain a simmer for about 35 - 45 minutes, stirring often
  59. Taste and season the sauce, if needed, halfway through
  60. If it seems too thick mix a little more water into it
  61. If it's highly acidic mix a teaspoon of sugar into it
  62. Remove and discard the bay leaf before serving.Cook the pasta in plenty of salted, boiling water to al dente according to package directions
  63. Drain and mix with sauce just to coat
  64. Serve topped with more sauce and lots of Parmesan cheese
  65. Set up a dredging station: beat the eggs with a tablespoon of water in a wide, shallow bowl
  66. On a large dish mix the panko and seasoned bread crumbs together.In a large deep-sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1/8-inch) and heat over medium heat.Season both sides of the chicken cutlets with salt and pepper and working one at a time, using tongs, dip them in the egg, allow excess to drip off then coat them with the bread crumbs, patting them on with your hands.Cook 2 - 3 minutes until golden brown then turn over and repeat
  67. You don't have to cook them all the way through you just want to cook until crispy
  68. Remove to paper towels to drain
  69. Add more oil to the pan as needed and cook in batches
  70. Preheat oven to 375 degrees F
  71. Grease a large roasting pan or baking sheet with sides lightly with oil
  72. Place the cooked chicken on it an inch apart.In a small bowl mix the ricotta with the lemon and parsley
  73. Spoon it over the chicken and spread across the top edge to edge
  74. Top with mozzarella
  75. Bake about 25 minutes or until cheese is melted with some brown spots.In a medium saucepan melt the butter over low heat, add the garlic and saute 1 - 2 minutes
  76. Whisk in the flour and continue cooking 2 - 3 minutes, stirring often
  77. Slowly whisk in the chicken broth then the wine, if using.Turn heat up to medium-high and bring to a simmer
  78. Maintain simmer for 3 minutes, stirring often
  79. Whisk in the Parmesan and continue cooking 2 minutes
  80. Remove from heat and whisk in the lemon juice, about 1/2 teaspoon of salt and 1/8 teaspoon black pepper.Meanwhile cook the pasta in plenty of salted water according to package directions
  81. Reserve 1/4 cup of the cooking water before draining
  82. Drain the pasta and add it to the sauce with the reserved cooking water
  83. Set the pan over low heat
  84. Gently stir to coat the pasta with the sauce, continue for 2 minutes or so then remove from heat
  85. To serve: top the pasta with a chicken cutlet and lots of fresh grated Parmesan.

Leave a Comment