I let my blog ride on the shoulders of my fellow authors and would like to extend a huge thank you to them. I hope you discovered some awesome talent.
Last week had its share of ups-and-downs (see posts below). I'm slowly rising from the ashes and moving on. Let's get this blog back on track! This recipe is very versatile and great for teens/children who hate vegetables. Feel free to
|Photo courtesy of Martin Cathrae via Flickr|
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) chopped tomatoes
1 tsp. basil
1 tsp. oregano
1 clove garlic, minced
1-2 cups fresh spinach chopped
¼ cup carrots, chopped
¼ cup mushrooms, chopped
1 zucchini, chopped
1 red pepper, chopped
1 small onion, diced
Combine all ingredients. Simmer until vegetables are cooked through. Blend in a blender until the sauce is smooth.
9 sheets of lasagna noodles
Boil lasagna noodles for 10 minutes or until al dente. Rinse in cool water and set aside.
2 cups mozzarella cheese
½ cup Parmesan cheese
*1 can chopped olives
Layer sauce, noodles and mozzarella cheese in a 9x12 glass baking dish. Top with Parmesan cheese and olives (if you wish). Cover with foil and bake for 30 minutes. Remove foil and bake for 10 minutes more.