Vegetarian Lasagna
(serves 16)

• 9 lasagna noodles
• 1/2 tsp. salt
• 1 Tbsp. olive oil
• 1 medium onion, finely chopped
• 8 oz. mushrooms, thinly sliced
• 2 medium zucchini, sliced 1/4-inch thick
• 1 bunch (8 oz.) spinach, tough stems discarded
• 2 plum tomatoes, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp. fresh parsley, chopped
• 2 Tbsp. fresh basil, chopped
• 1/2 tsp. coarsely ground black pepper
• 1 (15 oz.) container part-skim ricotta cheese
• 2 c. finely grated mozzarella cheese
• 1/4 c. low-fat milk
• 1/4 c. grated Parmesan cheese
• 1/8 tsp. ground nutmeg
• 3/4 c. marinara or other pasta sauce

In saucepot, cook lasagna noodles in boiling salted water as label directs. Drain noodles and rinse with cold running water to stop cooking; drain again. Layer noodles between sheets of waxed paper.

Meanwhile, in a non-stick 12-inch skillet, heat olive oil over medium-high heat until hot. Add onion and mushrooms, and cook five minutes, stirring often. Add zucchini and cook four minutes, stirring often. Add spinach and tomatoes, and cook two to three minutes, stirring often, until spinach wilts, vegetables are tender, and most liquid in skillet evaporates. Stir in garlic, parsley, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cook 30 seconds, stirring. Set vegetable mixture aside.

In medium bowl, mix ricotta, mozzarella, milk, Parmesan cheese, nutmeg, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper until blended.

Preheat oven to 425° F. Evenly spoon one cup vegetable mixture into 13x9 inch glass baking dish.

Arrange three noodles over vegetables; evenly spread 1 1/2 cups cheese mixture over noodles and top with three noodles.

Evenly spoon remaining 2 1/2 cups vegetable mixture over noodles and top with three noodles. Evenly spread remaining 1 1/2 cups cheese mixture over noodles; top with marinara sauce.

Bake lasagna 25 to 30 minutes (35 to 40 minutes if lasagna is cold), until hot and bubbling. Let lasagna stand ten minutes before serving.

Recipe from Good Housekeeping

Nutritional information:
Calories 165
Total fat 7g
Saturated fat 3g
Cholesterol 18mg
Sodium 300mg
Carbohydrates 17g
Dietary fiber 2g
Sugars 0g
Protein 10g

Tortilla Soup
(serves 6)

• 1 Tbsp. vegetable oil
• 1 medium green pepper, seeded and finely chopped
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 Tbsp. chili powder
• 5 c. low-sodium chicken broth
• 3 c. cooked, shredded chicken (from a rotisserie chicken)
• 1 (14.5 oz.) can no-salt-added diced tomatoes
• 1 (14.5 oz. can) black beans, drained and rinsed
• 2 Tbsp. lime juice
• 3/4 tsp. salt
• 1/2 of a firm, ripe avocado, cut into chunks
• 1 c. crumbled baked tortilla chips (optional)

Heat the oil in a large saucepan over medium-high heat. Add green pepper, onion, and jalapeno to saucepan and cook, stirring often, for seven minutes. Stir chili powder into pot and cook, stirring occasionally, for one minute.

Pour broth and one cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for ten minutes. Stir in chicken, tomatoes, beans, lime juice, and salt; cook for five minutes or until warmed through.

Ladle 1 1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.

Recipe from Cooking Light

Nutritional information:
Calories 165
Total fat 4g
Saturated fat 0g
Cholesterol 26mg
Sodium 983mg
Carbohydrates 16g
Dietary fiber 5g
Protein 15g

Asiago, Potato, and Bacon Gratin
(serves 6)

• 1 1/2 pounds peeled Yukon gold potatoes; cut into 1/4-inch thick slices
• 1 tsp. salt; divided
• Cooking spray
• 2 Tbsp. minced shallots
• 1/4 c. all-purpose flour
• 2 c. 1% low-fat milk; divided
• 3/4 c. (3 oz.) grated Asiago cheese
• 1/4 c. chopped fresh chives
• 1/4 tsp. freshly ground black pepper
• 4 bacon slices; cooked and crumbled
• 1/4 c. (1 oz.) grated fresh Parmesan cheese

Preheat oven to 350° F.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer five minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook two minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk. Cook over medium heat nine minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 tsp. salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake 35 minutes or until cheese is bubbly and lightly browned.

Recipe from Cooking Light

Nutritional information:
Calories 250
Total fat 8.2g
Saturated fat 4.6g
Cholesterol 23mg
Sodium 618mg
Carbohydrates 31.9g
Dietary fiber 2.3g
Protein 12.3g