Tex Mex Lasagne

6 to 8 Servings

Ingredients:
12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
15 1/2 ounce can kidney beans, drained
10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part skim ricotta cheese
1 1/2 cups reduced fat Monterey Jack cheese, grated

STIR together the spaghetti sauce, water, beans, corn and chili seasoning mix in a medium bowl.
SPREAD 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne, 3 lengthwise, 1 widthwise over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours.
PREHEAT oven to 350F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.

Stuffed Cannelloni

Ingredients:

8 ounce package cannelloni
1/4 cup butter
1/4 cup flour
3 cup milk
salt
pepper
2/3 cup grated Parmesan cheese, divided
1 tablespoon olive oil
1 clove garlic finely chopped
1 onion finely chopped
1 pound lean ground beef
10 ounce package frozen chopped spinach, squeezed dry
1 egg
1 teaspoon basil
3 cups prepared tomato pasta sauce, divided

PREHEAT oven to 350.
COOK pasta according to package directions. Rinse with cold water. Drain well and set aside.

cheese sauce
MELT butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, salt and pepper. Cook, stirring until sauce comes to a boil & thickens. Stir in 1/3 cup Parmesan cheese.

filling
HEAT oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir in spinach, egg, basil and salt and pepper. Add 1 cup cheese sauce, mixing well. Spread 1 1/2 cups tomato sauce into a 13 x 9 baking dish. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes or until sauce bubbles.