Bean Cheese Pie

3/4 c all purpose flour
1/2 c shredded Cheddar cheese
1 1/2 tsp baking powder
1/2 tsp salt
1/3 c milk
1 egg, slightly beaten
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) kidney beans, drained
1 can (8 oz) tomato sauce
1/2 c chopped green bell pepper (about 1 small)
1/4 c chopped onion (about 1 small)
2 tsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp garlic powder
1/2 c shredded Cheddar cheese

Heat oven to 375. Spray pie plate, 10 inch or 9 inch, with nonstick cooking spray. Mix flour, 1/2 c cheese, the baking powder, and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up the side of pie plate. Mix remaining ingredients except 1/2 c cheese. Spoon into pie plate. Sprinkle with 1/2 c cheese. Bake uncovered about 25 minutes or until edge is puffy and light brown. Let stand 10 minutes before cutting.

Quick and Easy Vegetable Lasagne

3 c chunky style spaghetti sauce
1 medium zucchini, shredded
6 uncooked lasagne noodles
1 c ricotta cheese
1/4 c grated Parmesan cheese
1 tsp dried oregano leaves
2 cups (8 oz) shredded mozzarella cheese

Heat oven to 350 degrees. Mix spaghetti sauce and zucchini. Spread 1 c mixture in ungreased rectangular baking dish, 11 X 7 X 1 1/2 inches; top with 3 uncooked noodles. Mix ricotta cheese, Parmesan cheese, and oregano; spread over noodles in dish. Spread with 1 c of the sauce mixture.
Top with remaining noodles, sauce mixture and the mozzarella cheese. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting.