1 (16 ounce) box lasagna noodles
1 pound Italian sausage casings removed
1 small onion, minced
2 cloves garlic, minced
2 pounds ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 large eggs, lightly beaten
1 tablespoon dried basil
1 (48 ounce) jar pasta sauce
1 medium tomato

1 Preheat oven to 350F. Cook noodles according to package directions; drain noodles. rinse with cool water; drain again.

2 Meanwhile, heat nonstick skillet over medium heat; crumble sausage and add to skillet with onion. Cook and stir until browned, and out 10 minutes; drain fat. Stir in garlic; remove from heat.

3 In large bowl, mix ricotta, mozzarella, Parmesan, eggs and dried basil until well blended.

4 Spread thin layer of sauce in 13X9 inch baking pan; top with layer of noodles. Cover with layer of cheese mixture; sprinkle with some sausage. Add layer of sauce. repeat layering. Top with layer of noodles and sauce. Slice tomato; Place on top.

5 Cover with foil; bake 45 minutes. Uncover and bake until bubbly, about 15 minuted. Let stand 5 minutes.

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 ounces) Philadelphia cream cheese cubed
1 jar (8 ounces) salso, dividid
8 (6 inch) flour tortillas
3/4 pound (12 ounces) Velveeta pasteurized process cheese spread, cut up
1/4 cup milk

1 Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12X8-inch baking dish.

3 Stir process cheese spread and milk in saucepan on low heat until smooth. pour sauce over tortillas; cover with foil.

4. Bake at 350F for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.