If you like Italian, you'll love this week's recipes. A slight step away from traditional Italian fare, this menu's worth of selections, will delight your family. Chicken Lasagne is rich, creamy and satisfying. Italian Spinach Salad is quick and easy. For added sweetness, toss in some sliced strawberries. And, satisfy sweet tooths with the grand finale - Easy Guilt-Free Tiramisu. Reduced fat cream cheese and fat-free whipped topping make this dish a healthier alternative to the traditional Italian dessert.

Happy eating!

Chicken Lasagna

8 to 10 lasagna noodles, cooked 2 C. cooked diced chicken 5 T. butter or margarine, divided 3 T. all-purpose flour 1 medium onion, chopped 1/2 lb. mushrooms, sliced 1 can (16-oz.) canned tomatoes 1/2 tsp. basil 1/2 tsp. oregano 1/2 tsp. salt 1/2 tsp. pepper 1 can (10-oz) chicken broth 1/2 C. half and half 1 C. shredded mozzarella 1/2 C. ricotta Parmesan cheese

Melt 2 T. butter in skillet. Saute onions until transparent. Add mushrooms, basil, oregano, salt and pepper. Cook for five minutes. Blend tomatoes in blender or processor. Add to mushroom mixture. Simmer, adding more tomatoes if needed. Stir in chicken. In a saucepan, melt 3 T butter in saucepan. Stir in flour, cooking and stirring constantly for 2 to 3 minutes. Add broth, stirring until thickened. Stir in half and half and warm over low heat. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in pan. Add third of meat mixture and third of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes. Let stand 15 minutes before cutting.

Italian Spinach

1 pkg. (10-oz) fresh spinach leaves, rinsed and patted dry 8 oz. fresh mushrooms, sliced 1 (19-oz) can chick peas, drained 1/3 C. real bacon bits 1/2 C. garlic croutons 1/2 C. Italian salad dressing

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle on dressing and toss.

Easy Guilt-Free Tiramisu

2 packages (3 oz. each) lady fingers, split 1 C. very strong coffee 1 T. sugar 2 pkgs. Reduced fat cream cheese, softened 1/2 C. sugar 2 T. almond-flavored liqueur (optional) 2 C. fat free whipped topping 1 tsp. cocoa

Arrange 1 package of ladyfingers on the bottom of a 13x9 baking dish. Heat coffee and mix with 1 T. sugar. Brush coffee mixture over lady fingers. Beat cream cheese on medium speed until smooth. Add half cup sugar and liqueur, mixing until well-blended. Fold in whipped topping. Pour half of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers and brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa. Refrigerate overnight or at least 4 hours before serving.