Quick Lasagna Toss
10 lasagna noodles
1 pound ground beef
3 cups prepared marinara sauce
1/2 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
3/4 cups ricotta cheese
1/2 cup fresh basil chopped
1/4 cup shredded Parmesan cheese
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
 Heat large covered saucepan of salted water to boiling. Add lasagna noodles, and cook as label directs.
 Meanwhile, in a large skillet, brown the meat over medium heat until no longer pink, breaking it up with spoon, about 3-5 minutes. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally; add Italian seasoning and crushed red pepper flakes.
 In a medium bowl, stir ricotta with basil, Parmesan, and coarsely ground black pepper, to taste; set aside.
 Drain noodles; return to saucepot. Add meat sauce, mozzarella and dollops of ricotta mixture; toss gently. Spoon onto plates and serve.
1/2 head Romaine lettuce torn
1/4 red onion chopped
1 6-ounce jar artichoke hearts (oil packed) drained
1 avocado peeled, seeded and chopped
1/4 cup prepared balsamic vinaigrette dressing
1/4 cup crumbled feta cheese
 In a salad bowl, add the lettuce, red onion, artichoke hearts, and avocado. Toss with enough dressing to coat. To serve, place in individual bowls and sprinkle with crumbled feta cheese.