Lasagna Chicken Florentine
Ingredients:
11/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
6 no boil lasagna noodles
1 1/2 cups shredded cooked chicken breast
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup preshredded reduced fat pizza blend cheese or cheddar cheese
Method:
Preheat oven to 450F. Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly about 3 minutes. Spread 1/2 cup sauce in bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450F for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.

Mexican Lasagne
Ingredients:
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 14 1/2 ounce can tomatoes, crushed
1 14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds
Method:
Combine ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with no stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until all have been done. Spoon one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat. Bake at 350F for 25 minutes. Let stand for 5 minutes before cutting.

Apple Lasagne
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 chill
1 cup sour cream
1/3 cup brown sugar
Method:
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. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. 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. Serves 12 to 15.

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