Whole wheat or veggie lasagne noodles, cooked according to package directions

8 oz sliced button mushrooms

2 to 3 medium zucchini, grated

3 or 4 medium carrots, grated

1 can organic chopped tomates

1 can tomato sauce

1 can tomato paste

Fill tomato paste can with red wine and add that to sauce

1 medium yellow onion, chopped

2 cloves garlic, chopped or minced

1 medium carton lowfat cottage cheese

1/2 cup grated parmessan

2 cups grated mozarella

1 egg

Dried parsley, salt and pepper to taste

Saute’ half of onions, garlic, mushrooms, half of carrots and zucchini. Set to side for filling. Saute’ the rest of onions and garlic and add tomatoes, sauce, paste, and wine (throw in some Italian herbs, too).  Mix cheeses together with egg and parsley. In large baking pan, start layering some sauce, then noodles, a layer of veggies and a layer of cheese. Repeat until all ingredients used. Take remaining zucchini and carrots and make diagonal stripes across top of pan. Bake 30 to 35 minutes until fully cooked. Because of all the veggies, this lasagne will give off some excess liquid. Soak up with some good bread.

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1/2 lb. medium shrimp, peeled and deveined

1 cup frozen peas

1 cup rissotto rice

1 shallot, minced

4 cups chicken broth

1/2 cup dry white wine

1/4 cup grated parmessan cheese

Heat chicken broth in a saucepan over medium heat. Put a small amount of olive or canola oil in a large skillet and saute shallot. Add rice and cook until somewhat translucent. Add wine, then broth in 1/2 cup increments, stirring until liquid is absorbed. When you get to last addition of broth, add shrimp and peas. Cook until shrimp is pink and all liquid is absorbed. Stir in cheese.