Turtle Shells

4 servings

Ingredients:
24 jumbo shells, uncooked
2 cups low sodium canned tomato sauce
10 ounce package frozen chopped spinach, thawed
8 ounces shredded part skim mozzarella cheese
1 1/2 cups low fat, part skim ricotta cheese
3 medium carrots, peeled and grated
3 egg whites
freshly ground black pepper
large pinch ground nutmeg
1/4 cup Parmesan cheese

COOK pasta according to package directions; drain and rinse under cold water until
completely cool. Drain thoroughly.
PREHEAT oven to 350F.
SQUEZE as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. LINE the bottom of an 11 x 7 inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.
ARRANGE the shells side by side in a baking dish. Coat the shells with an even layer of the
remaining tomato sauce. Sprinkle with Parmesan cheese, if desired. Bake until the center of
the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10
minutes before serving.

Low Fat Vegetable Lasagna

8 Servings

Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese

COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.

Mediterranean Lasagna

10 to 12 servings

Ingredients:
9 pieces lasagne, uncooked
1 tablespoons olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 pound eggplant, peeled and finely diced
3 cups part skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain, low fat yogurt
28 ounce can tomato sauce
1/2 cup grated Parmesan cheese

COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
WARM oil in a large saucepan over low heat. Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture.
STIR together the ricotta, feta and yogurt.
SPREAD a little of the eggplant mixture in a 9 x 13 x 2 inch baking dish over the bottom and cover with 3 pieces of lasagne. Spoon some of the ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan.
BAKE uncovered for 45 minutes, until cheese is brown. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes.

Apple Lasagne

12 servings

Ingredients:
8 pieces lasagne, uncooked
2 20 ounce cans apple pie filling

Cheese filling:
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup white sugar

Topping:
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg

Optional sour cream garnish:
MIX and chill1 cup sour cream1/3 cup brown sugar

PREPARE lasagne according to package directions; drain.

SPREAD one can apple pie filling in a greased 9 x 13 x 2 inch pan, slicing any extra thick apples. Layer four pieces of lasagne over apples.

MIX together cheese filling ingredients in a bowl, ; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne.

CRUMBLE together topping ingredients in a small bowl. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture.

Exceptional American Lasagna

8 servings

30 minutes to prepare

1 hour 30 minutes to cook

Ingredients:
1 1/2 pounds lean ground beef

1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese

BROWN ground beef, onion and garlic in a skillet over medium heat, and drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
PREHEAT oven to 375 degrees F (190 degrees C). Boil lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
MIX together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt in a medium bowl.
LAYER 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
BAKE in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Wine Tip: Try with red wine.