Zucchini Lasagna

1/2 lb lasagna noodles, cooked in unsalted water
3/4 C part-skim mozzarella cheese, grated
11/2 C fat free cottage cheese*
1/4 C Parmesan cheese, grated
11/2 C raw zucchini, sliced
21/2 C no salt added tomato sauce
2 tsp basil, dried
2 tsp oregano, dried
1/4 C onion, chopped
1 clove garlic
1/8 tsp black pepper

*Use unsalted cottage cheese to reduce the sodium content. New sodium content for each serving is
196 mg.

Mexican Lasagna

This festive twist on lasagna—and a quick weeknight meal—will make your family cheer “olé!”

10 6-inch corn tortillas
2 C canned low-sodium black beans, rinsed
4 C Super Quick Chunky Tomato Sauce (Leftover Friendly)
1½ C Monterey Jack cheese, grated
1 bag (10 oz) baby spinach leaves, rinsed
2 C grilled chicken, diced (Leftover Friendly)
2 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
Nonstick cooking spray

Black Bean Lasagna

1 − 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups lowfat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and
black beans. Meanwhile, in a small bowl, combine ricotta cheese and
egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the
bean/sauce mixture on the bottom of the dish. Place 3 pieces of
uncooked lasagna noodles on top of the sauce. Next, spread about
2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the
bean/sauce mixture, lastly about 1/2 cup of the mozzarella.
Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella.
Then place on the remaining 3 lasagna noodles and pour the remaining
bean/sauce mixture over all. Top with remaining mozzarella. Cover with
foil and bake at 375F for 30 minutes. Remove foil and continue to bake
another 15 minutes. Remove from oven and let stand for 15 minutes
before cutting.

Gayle's Spaghetti and Lasagna Sauce

Ingredients:

• 1 pound Italian hot-sausage links
• 2 pounds ground beef
• ½ pound mushrooms, sliced
• 2 medium size onions, chopped
• 2 cloves of garlic, minced (if you like garlic, use 4)
• 1 small green pepper, chopped
• 3 28-ounce cans of tomatoes in tomato puree
• 2 6-ounce cans of tomato paste
• 2 cups grated Parmesan cheese
• 1 cup parsley, chopped
• 1 cup black olives, chopped
• 2 teaspoons Italian herb seasoning
• 2 teaspoons sugar
• ¾ teaspoon ground black pepper
• 1 teaspoon salt
• olive oil

Instructions: