The muffins came out really tasty even though I had to improvise...had no applesauce, so used peach juice, it worked!

Maryanne, here ya go: the lasagna is my own modification to 5 points instead of 6. I used almond milk instead of fat-free evaporated milk.)

POINTS® Value: 5
Servings: 8

Preparation Time: 30 min
Cooking Time: 33 min
Level of Difficulty: Moderate
Course: side dishes         This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce.

Ingredients
        1/4 cup(s) all-purpose flour
        2 medium garlic clove(s), minced
        1/3 cup(s) grated Parmesan cheese
        1/8 tsp table salt, or to taste
        1/8 tsp black pepper, or to taste
        10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
        10 oz cooked winter squash, thawed if frozen
        1 cup(s) part-skim mozzarella cheese, shredded
        3/4 cup(s) golden raisins
        2 tbsp pine nuts, chopped
        2 1/2 serving(s) Almond Breeze almond milk

Preheat oven to 350°F.
Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese
Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

Kat here, again, the only thing that gets me about the above is a lasagna pan naturally divides into 9 even pieces.:-)

Here's the cobbler:

Was POINTS® Value: 7
Now POINTS® Value: 3
Servings: 8
Preparation Time: 18 min
Cooking Time: 26 min
Level of Difficulty: Easy

Take advantage of sweet summer peaches with our delicious cobbler. It's even more flavorful when made with white-variety peaches.

Ingredients
        6 medium peach(es), peeled, pitted and sliced
        6 1/3 tbsp sugar, divided
        1 tbsp cornstarch
        1 tsp fresh lemon juice
        1/2 tsp ground cinnamon
        1 cup(s) all-purpose flour
        1 1/2 tsp baking powder
        1/2 tsp table salt
        3 tbsp reduced-calorie margarine
        1/2 cup(s) fat-free skim milk
Instructions

    * Preheat oven to 375ºF.

    * In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.

    * To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.

    * Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.

Notes

    * You can enhance the peach flavor of this recipe by swapping 1 teaspoon of almond extract for the lemon juice. And stir 2 tablespoons of sliced almonds into the topping, if desired (does not affect POINTS value).

Kat, again. Have fun and enjoy!!