Creamy Chicken and Sun Dried Tomato Pasta

8 oz bow tie pasta
2 chopped shallots
1 clove minced garlic
1 tblsp Olive Oil
2 whole chicken breasts diced bite size
1/4 cup chicken broth
1/4 cup chopped fresh basil
1 tblsp chopped parsley
1 10 oz alfredo sauce
3/4 cup sundried tomatoes
1/3 cup milk
1/2 cup parmesan cheese
1/4 tsp pepper

Start pasta. Cook and drain.

Cook shallots and garlic in olive oil. Add diced chicken and cook through. Add broth, basil and parsley. Combine everything in a bowl. Sprinkle with additional cheese. Bake covered for 15 minutes. Uncover and bake additional 10 minutes.

Lazy Bolognese-Style Lasagna - Rachael Ray

•Salt and pepper
•1 pound wavy lasagna noodles, broken into irregular pieces
•2 tablespoons extra virgin olive oil (EVOO)
•1 1/2 pounds ground beef
•1 onion, finely chopped
•2-3 large cloves garlic, finely chopped
•1 small carrot, finely chopped or grated
•1 sprig rosemary, finely chopped
•A sprinkle of ground cloves
•1/4 cup tomato paste
•1 cup white wine or an additional 1 cup beef stock
•2 cups beef stock
•3 tablespoons butter
•2 rounded tablespoons flour
•2 cups whole milk
•Freshly grated nutmeg, to taste
•Freshly grated Parmigiano Reggiano cheese

Serves 4

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.

In a Dutch oven, heat the EVOO, two turns of the pan, over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine or vegetable stock for 1 minute. Stir in the beef stock and simmer for a few minutes longer.

Pre-heat the broiler and position a rack in the center of the oven.

In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.

Toss the pasta with the meat sauce and arrange in a casserole. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to brown the top

Lasagna - 6 ingredients or less cookbook

2 pounds ground beef
1 tablespoon brown sugar
1 32 ounce jar spaghetti sauce
10 - 12 lasagna noodles cooked
2 1/2 cups grated cheddar
3 cups grated mozzarella cheese

Begin cooking noodles according to package directions. Brown beef and drain off fat. Stir in brown sugar and spaghetti sauce. Spread about 1/2 cup sauce in greased 9X13 pan. Layer starting noodles, then sauce, Cheddar Cheese, and Mozzarella cheese making 2 layers of everything. Bake at 375 for 30 minutes. Serves 10 - 12.

Lasagna Cupcakes - The Hungry Girl

12 oz. raw lean ground turkey
1/4 tsp. salt, divided
1/8 tsp. black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
One 14.5-oz. can crushed tomatoes
1 1/2 tsp. chopped garlic, divided
1/2 tsp. Italian seasoning
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. ground nutmeg
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese

Directions:
Preheat oven to 375 degrees.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp. salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.

Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.

Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.

Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp. mozzarella cheese.

Bake in the oven until cheese has melted and wrapper edges have browned, about 10 minutes.

Allow to cool, carefully transfer to a plate, and serve 'em up!

MAKES 12 SERVINGS

PER SERVING (1 cupcake): 165 calories, 4.75g fat, 390mg sodium, 14g carbs, 1.25g fiber, 3g sugars, 15g protein -- POINTS® value 3*