Ingredients:
  ● 8 ounce Lasagna noodles ; uncooked
  ● 1 tbsp. olive oil
  ● 1 package (10 oz) Spinach ; frozen, chopped, thawed, and dried (also can use broccoli) 
  ● 2 tbsp. Green onion ; minced
  ● 1 container (15 oz) Cottage cheese ; small curd
  ● 1/4 cup Parmesan ; grated
  ● 1/2 tsp. salt
  ● 1 egg
  ● 1 jar (21 ouce) Alfredo sauce
  ● 1 cup Mozzarella ; grated


Directions:
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in cottage cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees F. Place noodles in a single layer on a sheet of waxed paper. Evenly spread  some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8×12 inch baking dish, spray with cooking spray then spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. 


Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Ingredients:
● 1/2 cup butter
● 1 tsp. prepared Dijon-style mustard
● 1/2 tsp. fresh lemon juice
● 1/2 tsp. chopped garlic
● 1/2 tsp. chopped fresh parsley
● 12 oz. medium raw shrimp ; shelled and deveined
● 8 oz. pkg dry ricotta and spinach tortellini ; cook and set aside
● fresh ; grated Parmesan


Directions:
Preheat oven to 450 degrees F (230 degrees C).


In a small glass bowl or measuring cup, combine the soften the butter in the microwave. Stir in the mustard, lemon juice, garlic, and parsley. Continue to heat the butter mixture, until just barely melted. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. When shrimp is done, pour over the warm tortellini and toss to coat the tortellini with butter and to distribute the shrimp. Sprinkle with Parmesan to serve.

Ingredients:
● 1 tsp. butter
● 1 clove garlic ; minced
● 1/2 cup coarsely shredded carrot ; (1 small)
● 2 cups chicken broth
● 1 cup uncooked orzo pasta ; (6 oz)
● 1 1/2 cups thinly sliced fresh spinach
● 2 tbsp. freshly grated Parmesan cheese
● 1 tbsp. fresh or 1 tsp dried basil leaves
● Salt ; and pepper to taste


Directions:
Melt butter in a three-quart saucepan over medium heat. Cook garlic and carrot in butter about two minutes, stirring occasionally, until the carrot is tender.
Stir in broth, pasta and spinach. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until broth is absorbed. Stir in remaining ingredients before serving.


A 10-ounce package of frozen chopped spinach, thawed and squeezed to drain, can be substituted for the fresh spinach.