Lasagna (with homemade sauce)

Just a mama trying to give my family the best food either by getting creative or by searching for recipes (and often times altering them). My son and my hubby are my judges.

Another recipe I made on my own! This recipe combines my vegetable marinara with lasagna.

1 lg yellow onion

2 carrots

1 medium red bell pepper

1 medium green bell pepper

1 small bunch of broccoli

1 small bag fresh spinach

2 14.5oz cans diced toms

2 15oz cans tom sauce

2 6oz cans tom paste

3 cloves crushed garlic

2 tblsp sugar

1 tsp garlic powder

4 tsp Italian seasoning

2 ½ tsp oregano

1 ½ tsp ground pepper

½ tsp sea salt

1 ½ tsp WildTree

½ tsp garlic salt

Spaghetti Blend seasoning

Olive oil

1 stick fresh basil (chopped)

½ tsp ground dry basil

1 box lasagna noodles

1 15oz container ricotta

1 bag mozzarella

1 bag Parmesan

1 egg

1 package of sweet italian sausage (if you want meat)

olive oil

Wash and dice veggies (except the spinach. Just wash that). Peel and shred the carrots. Add oil to bottom of large pan. Add garlic and mix. Add veggies (excluding the spinach) and mix. Add tomato paste plus 2 ½ cans (the small tomato paste can) of water. Mix well. Add both cans of tomato sauce. Open and drain the sauce out of the diced tomatoes. Add 1 can of diced tomatoes to the mixture. Blend the other can of diced tomatoes (unless you like really chunky marinara, then don't blend). Add 1 ½ cans of water (the 14.5oz can). Add all the seasonings. Add ⅓ cup of water. Cover and cook on low for about 2 ½ hours or until veggies are cooked through (onions translucent). Cook spinach in separate pan. Once cooked, drain and rinse with cold water (to stop the cooking process). Chop spinach up and set aside.

If sauce is too thin, cook uncovered for a few minutes until it thickens.

subheading: - If you are adding sausage:

In a new pan, drizzle some olive oil and heat to medium. Cook italian sausages. Until browned on both sides (this adds some crispiness). Add ½ cup of water and cover the sausages to finish cooking through. Once done, let cool and chop them up. Set aside.

Cook noodles until tender. And drain. Fill up bowl with some cold water to prevent the noodles from sticking. Mix chopped cooked spinach, all of the ricotta, ½ cup Parmesan and 3 cups mozzarella cheese and 1 egg. Add pepper to taste. Spread a thin layer of sauce on bottom of pan. Then layer bottom of pan with noodles. Then add mixture (then sausage if you choose) then sauce. Repeat. Bake at 350 degrees covered with foil for 30 minutes. Uncover and bake for an additional 5 more minutes. Done when top is melted and bubbly.)

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