Vegetarian Lasagna

12 no-bake lasagna noodles

2 tbls olive oil

3 medium carrots, finely chopped

1 medium zucchini, finely chopped

4 cloves garlic, minced; separated

1 (8oz) pkg mushrooms, sliced

2 (6oz) pkg baby spinach

2 tbls fresh basil, snipped

1 egg, beaten

1 (15oz) container ricotta cheese

1/3 cup finely shredded Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

2 (28oz) jars tomato-basil spaghetti sauce

2 cups shredded Mozzarella & Provolone cheese blend

In large skillet, heat 1 tbls oil over medium-high heat. Add carrot, zucchini, and half the garlic. Cook and stir about 5 minutes until crisp-tender. Transfer veggies to a bowl. Add the remaining olive oil to same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes until tender. Gradually add spinach. Cook and stir another 1-2 minutes until spinach is wilted. Add to carrot-zucchini mixture; stir in basil. Set aside. In separate bowl, combine egg, ricotta, Parmesan, salt, and pepper. Set aside. Preheat oven to 375. In 9x13 pan, spread 1/2 cup of pasta sauce to coat bottom of dish. Arrange 4 noodles over sauce. Top with half of veggie mixture. Spoon half of ricotta mixture over veggie mixture. Top with 1 cup of pasta sauce and then 1 cup of Mozzarella-Provolone cheese. Repeat layer another time. Finish off with remaining noodles and pasta sauce. Sprinkle with extra grated Parmesan if desired.

To freeze: Assemble as directed, using a 9x13 pan or (2) 8x8 pans. Cover unbaked lasagna with foil and freeze.

To serve: Thaw 24 hours in fridge. Bake, covered, for 1 hour. Uncover, top with grated Parmesan (if desired), and bake another 15 minutes. Let sit for 10-15 minutes.

Chicken Enchiladas Verde

1 1/2-2 cups mild green taco sauce or salsa (I used a combination of Green Chile enchilada sauce, tomatillos and tomatillo salsa)
1/2+ cup cilantro sprigs
1 tbsp. lime juice
2 cloves garlic
3 cups torn (or chopped) chicken or turkey
1 cup shredded part-skim mozzarella cheese or monterey jack
2 roma tomatoes sliced (optional)
6-8 flour tortillas (7 inch diameter – soft taco size)

Heat oven to 350°. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with nonstick cooking spray. Place taco sauce, cilantro, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.

Mix remaining salsa mixture, the chicken and 1/2 cup of the cheese. Spoon 1/4 - 1/2 cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour remaining sauce over enchiladas.

Lay tomatoes over enchiladas. Sprinkle with remaining cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges if desired. 6 servings

Freezer method:

Prepare enchiladas as directed, omitting tomatoes. At baking time, remove from freezer and top with tomatoes. Bake covered for ~30 minutes and uncovered for an additional 15+ minutes.