Before I get into my recipe, I have to confess that I really tried to take my own photos this time. I made a special effort to take during, before, and after shots of my lasagna, despite the fact that I am a pretty lousy photographer. Then, I sent them from my phone to my email, and finally I deleted them from my phone. Whoops. I think I must have deleted them a little too quickly, because only one (very blurry) shot actually made it to my inbox. So I’m stuck using creative commons photos again. Oh, well. On to the important part–the food!
A few weekends ago we ended up with a crate of ripe tomatoes, so I made three jars of homemade sauce. A need to use said sauce while it’s still good inspired me to make a lasagna, which is one of my fallback dinner choices as I can generally make one successful without using a specific recipe, and it gives me the chance to find creative ways to get my children to ingest more vegetables. This time I decided to use spinach and carrots, and the lasagna alla mamma was born.
Lasagna Alla Mamma
2 tablespoons olive oil
1 small onion, chopped
3 cloves of garlic, minced
1 large carrot, peeled and diced
1/2 lb ground beef (or meat substitute)
salt & pepper
1 jar tomato sauce
1/2 cup frozen spinach, thawed
no-cook lasagna noodles
1/2 cup grated Italian cheese of choice
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs…