Spaghetti with steamed veggies
Tuesday
Taco Salad
Wednesday
Tomato Basil Soup with Grilled Cheese
Thursday
Pesto Ravioli and Salad
Friday
Eggplant Lasagna
Ingredients:
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 medium eggplant, diced
- 2 10 ounce packages frozen chopped spinach, defrosted
- 1 64 ounce jar pre-made tomato sauce
- 1 pound lasagna noodles
Preparation:
Preheat the oven to 375 degrees. Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
1 comment:
Oh my gosh, I wish I could be this organized. My poor husband -I never know what to make. This blog is seriously such a great inspiration! And thank you for amazing recipes!
pics-o-andrea
Post a Comment