10 uncooked lasagna
1 pound boneless
skinless chicken breasts
1 can (14 1/2 ounces)
diced tomatoes, undrained
1 can (12 ounces) tomato
1 1/2 cups sliced fresh
1/4 cup chopped onion
1 tablespoon dried basil
1 3/4 teaspoons salt,
1/8 teaspoon garlic
3 cups (24 ounces)
• 2 eggs
1/2 cup grated Parmesan
1/3 cup minced fresh
1/2 teaspoon pepper
2 cups (8 ounces)
shredded mozzarella cheese
Preheat oven to 375 degrees.
Cook noodles according to package directions.
Drain noodles; set aside.
Meanwhile, broil chicken
6 inches from the heat
until juices run clear.
Let stand for 15 minutes
or until cool enough to handle.
Shred chicken with two
In a large nonstick skillet, combine the
shredded chicken, tomatoes, tomato paste,
onion, basil, 3/4 teaspoon salt and garlic
Bring to a boil.
Reduce heat; cover and simmer for 25 to 30
In a bowl, combine the cottage cheese, egg
substitute, Parmesan cheese,
parsley, pepper and remaining salt.
In a 13 inch x 9 inch baking dish coated
with cooking spray,
place half of the noodles, overlapping them.
Layer with half of the cheese mixture,
chicken mixture and mozzarella.
Cover and bake for 25 to 30 minutes or until
Uncover; bake 5 minutes longer.
Let stand for 15 minutes before cutting.
Italian Sausage and Spaghetti
3 ounces uncooked
1 Italian sausage link,
1 small onion, sliced
1 small zucchini, sliced
1 bacon strip, cooked
1/4 cup shredded
1 cup spaghetti sauce,
2 tablespoons chopped
sweet red pepper
1/2 cup shredded
12 slices pepperoni
Preheat oven to 350 degrees.
Cook spaghetti according to package directions.
Meanwhile, crumble sausage into a small skillet;
Cook over medium heat until meat is
no longer pink;
Arrange zucchini in a shallow 1 quart baking
dish coated with cooking spray.
Sprinkle with pepper.
Layer with the bacon, Parmesan cheese, 1/2 cup
spaghetti sauce, spaghetti,
remaining sauce, red pepper, sausage mixture,
mozzarella cheese and pepperoni.
Sprinkle with herbs.
Bake, uncovered, for 30 to 35 minutes or until
vegetables are tender.
1 1/2 cups water
1/2 cup milk
1 tablespoon butter
1 package (4.1 ounces)
quick-cooking bow tie pasta and Parmesan/Romano sauce mix
1 cup frozen peas
1 can (4 ounces)
mushroom stems and pieces, drained
• 1/2 teaspoon dried oregano
In a large saucepan, combine the water, milk and
butter; bring to a boil.
Stir in pasta and sauce mix.
Cook over medium heat for 8 minutes, stirring
Stir in the peas, mushrooms and oregano.
Cook 3 to 4 minutes longer or until pasta is
Remove from the heat.
Sauce will thicken upon standing.
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