I had friends over for dinner last night and since I had such a big weekend, I wanted to play it cool and do a week of  PP/PV days.  That made Tuesday night a PV day and I really wanted to make lasagne for them.  So I, again, want to show you how to entertain for friends while still having a great, healthy Dukan-friendly meal for yourself.  Both versions of this lasagne were wonderful, and again, I preferred the veggie one to the carb one.  This should make you look like a hero when your family says they want pasta and you get to make it and not even feel tempted to eat it!

CHICKEN, MUSHROOM, SPINACH AND ZUCCHINI LASAGNE

1 rotisserie chicken, all the meat removed and shredded
3 chicken Italian sausages, casings removed
1 small onion, chopped
2 cloves of garlic, minced
2 10 oz boxes of frozen spinach, thawed and well dried in paper towels
1 8 oz package sliced mushrooms
1 28 oz can tomato puree
1 15 oz can diced tomatoes
1 t basil
1 t oregano
2 T parsley
1 cup fat free ricotta cheese
2 cups fat free cottage cheese
1 cup fat free or skim mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 medium zucchini, sliced 1/4-inch thick
1 lb lasagne noodles, or skip them all together! use two more zucchinis, if so
salt and pepper (red pepper flakes if you like)
cooking spray

Cook the noodles in the boiling water as instructed on the box, drain and set aside.  In a skillet, brown the sausage, mushrooms and onion until cooked through, about 6-7 minutes, adding the garlic in the last minute.  Drain well and return to the skillet.  Add the tomatoes, basil, oregano and parsley.  Heat for 15 minutes and season with salt and pepper.

ASSEMBLY:  Spray a large casserole and a small casserole with cooking spray.  Spread two tablespoons of sauce on the bottom of the large, and one on the bottom of the smaller one.  Spread half the noodles in the large and half the zucchini in the small on top of the sauce.  Dot both with half of the ricotta or cottage cheese and use all the spinach on the first layer.  Top with half the mozzarella.  Cover with half the sauce.  Repeat the noodles, chicken, cheeses and sauce layers and top with the Parmesan.  Bake at 350 for 25-30 minutes, or until bubbly.  Let set 10 minutes, or if you can wait–it’s even better after 20!

You enjoy your Dukan-friendly version while the rest of the family loves you for cooking them pasta!!