Lasagna with Creamy Pink Sauce

Romantic dinners don't require reservations. Spark a little romance with a special dinner date at home, just for two. And you can make it even more special if you both create the dinner together.

• Plan a minimal-fuss menu and one-stop shopping: wine, flowers, dessert, dinner ingredients all from the grocery super center.

• Share kitchen tasks — tossing salad, boiling water for pasta, table setting and candle lighting.

• Pour a glass of wine to share while preparing dinner.

• Play your favorite music to set the mood.

• Make the evening special with candles and "company's coming" dishes.

• After dinner enjoy a simple dessert or sip a liqueur.

While many people find cooking at home to be intimidating, these recipes will provide the home cook with a variety of chef-inspired sauces. These restaurant-quality sauces are designed for discerning palates and celebrate succulent ingredients that make your menu "fantastico!" Whether simply tossed with your favorite pasta, or as an inspiration for a fish or chicken dish, a chef-inspired sauce makes dinner extra-special.

These recipes are quick and easy to prepare, allowing you to focus on your partner rather than on hours of preparation. So uncork the wine, unwind and enjoy a romantic Valentine's night in.

Prep time: 20 minutesCook time: 1 hour2 containers (15 ounces each) ricotta cheese2 cups shredded mozzarella cheese (about 8 ounces)½ cup grated Parmesan cheese2 eggs1 jar marinara with burgundy wine sauce1 jar creamy alfredo sauce12 lasagna noodles, cooked and drainedPreheat oven to 375 degrees. In large bowl, combine ricotta cheese, mozzarella cheese, ¼ cup Parmesan cheese and eggs; set aside.In medium bowl, combine sauces.In 13 x 9-inch baking dish, spread 1 cup sauce mixture. Layer 4 lasagna noodles, then 1 cup sauce mixture and ½ of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining ¼ cup Parmesan cheese.Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.Makes 8 servings.

Prep Time: 10 minutesCook Time: 20 minutes2 large portobello mushrooms, stems removed1 tablespoon extra virgin olive oilSalt and black pepper, if desired8 ounces sweet Italian sausage links, removed from casing and crumbled½ cup chopped onion1 pouch Champignon and Portobello mushroom pasta sauce1 cup fresh bread, torn into small pieces1/3 cup crumbled Gorgonzola cheese2 tablespoons toasted pine nuts8 cups baby spinach or arugula leavesPreheat oven to 425 degrees. Evenly drizzle both sides of mushrooms with olive oil; then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside.In 10-inch nonstick skillet, brown sausage; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.In medium bowl, combine sausage mixture, ½ cup sauce, bread, 3 tablespoons cheese and pine nuts. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.Meanwhile, in 5-quart saucepot, bring spinach and ¼ cup water to a boil over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. With slotted spoon, evenly arrange spinach on plates, then top with mushrooms. Serve with remaining sauce, heated. Makes 2 servings.Tip: For Vegetarian Stuffed Mushrooms, omit sausage and cook chopped mushroom stems with onion.Variation: To make Appetizer Stuffed Mushrooms, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.

Prep time: 10 minutesCook time: 17 minutes3 tablespoons extra virgin olive oil1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)½ cup chopped onion1 pouch crushed tomato and basil pasta sauce1 can (14.5 ounces) chicken broth½ cup shredded mozzarella cheese2 tablespoons Italian seasoned dry bread crumbs2 tablespoons grated Parmesan cheeseCrusty Italian bread, if desiredIn 12-inch nonstick skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened.On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.Makes 2 servings.