So luscious I promise you won't miss the meat!  Try using whole grain noodles and fat free or low fat dairy products to make this even healthier.
Source: Better Homes & Gardens Italian Favorites

Ingredients

• 12 dried lasagna noodles (I used whole grain)
• 2 eggs, beaten
• 2 cups cream-style cottage cheese (fat free or low fat)
• 15 ounce carton ricotta cheese (fat free or low fat)
• 2 teaspoons dried Italian seasoning, crushed
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion (1 large)
• 4 cloves garlic, minced
• 2 tablespoons olive oil or cooking oil
• 2 tablespoons all-purpose flour
• 1/2 - 1teaspoon black pepper
• 1 1/4cups skim milk
• 10 ounce package frozen chopped spinach, thawed and thoroughly drained
• 10 ounce package frozen chopped broccoli, thawed and thoroughly drained
• 1 cup shredded carrot
• 3/4 cup shredded Parmesan cheese (3 ounces)
• 18 ounce package shredded mozzarella cheese (2 cups)

Directions
1. Cook noodles, drain, and set aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.  Set aside. 
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender.  Stir in flour and pepper; add milk.  Cook and stir until slightly thickened and bubbly.  Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of Parmesan cheese.  
4. To assemble,  spoon 1/2 cup of the vegetable mixture into a greased 3-quart rectangular baking dish. Layer one-third of the noodles onto the sauce.  Spread on one-third of the cottage cheese mixture, then one third of the vegetable mixture.  Sprinkle with one-third of the mozzarella.  Repeat the layers twice.  Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through.  Let stand for 10 minutes before serving. 

Curry Carrot Soup
Source: Everyday Food
Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon curry powder
• Coarse salt and ground pepper
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
• 2 pounds carrots, peeled and cut into 1-inch chunks
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Directions

1. Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
2. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
3. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
   
   

***Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.  I still got hit with a little hot soup!  

BBQ Turkey Meatballs
Source: Everyday with Rachel Ray (with changes)

Ingredients:

• 1 tablespoon of extra virgin olive oil 
• 1 bunch of scallions, chopped
• 5-6 cloves of garlic, minced
• 1 egg, beaten
• 1/4 cup of skim milk
• 1 1/4 cup of torn bread
• 1 1/2 pound of ground turkey
• 1 cup of chipotle flavored barbecue sauce (or if this is too spicy for you, you could use 1/2 cup of chipotle sauce and 1/2 plain bbq) 
• Crumbled cotija or queso fresco cheese (optional but delicious!)

1. Heat 1 tbsp of olive oil and cook the garlic and onion for 5 minutes. 
2. Beat egg and milk together.  Add bread and let stand for 5 minutes.  Stir in onion, salt, and pepper.
3. Mix together and form into 20 balls.
4. Cook meatballs in extra oil on skillet for 7 minutes or broil for 10 minutes (flipping after 5) until cooked through.
5. Toss with sauce and top with cheese.   

This is one of Matt's favorites.  It takes less than 1 hour from start to finish and will feed you for days.


Source: Everyday with Rachel Ray (with changes)
 Ingredients

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 2 teaspoons herbes de Provence
• Salt and pepper
• 12 ounces andouille sausage, sliced 1/4 inch thick
• 2 onions, finely chopped
• 1 yellow bell pepper, chopped
• 1/3 cup flour
• 1 cup frozen shelled edamame
• 2 15 ounce cans  white beans, rinsed
• 2 pounds large shrimp, peeled and deveined

Directions
In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate.

Add the butter, garlic, herbes de Provence, onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. 

Gradually stir in 3 1/2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper.