Meals Matter

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Contributed By: mbligh
Aunt Juli

Ingredients

2 Zucchini sliced

1/2 A small eggplant peeled and cubed

About 1/2 finely chopped green or red peppers

1 Med onion chopped

1-2 cloves Garlic (depends on the type of sauce you are using)

1 Container mushrooms, sliced

small frozen pkg Chopped spinach (~8 oz)

2 bottles Prepared spaghetti sauce

1/2 cup Water (half red wine if desired)

4 cups Cheese (parmesan, cheddar and mozzarella cheese mixed together)

Lasagna noodles

Preparation

Saute the onion, bell pepper and garlic in olive oil add zucchini and eggplant and cook for 2-3 minutes. Add sauce, spinach, mushrooms, and water bring to a boil and set aside. Start with a little sauce in the bottom of the 9 x 13 pan and alternate layers of uncooked noodles, sauce and cheese until used up. Bake at 350 for 1 hour covered tightly. Uncover and bake 10 more minutes to brown the cheese and let stand for 15 minutes before cutting.

Cook's Notes

Now that I have pretended to use a real recipe, the truth is, I use whatever veggies including asparagus, broccoli and fresh basil that look good. I vary quantities of veggies depending on who I am making it for. If it's my kids fewer, if it's the quilting group you can't have too many veggies. I make it early or the day before and let it sit in the fridge to seep. I try to keep the chopped vegetable size relatively small to medium depending on how delicate they are and not overcook before they get into the oven. I love skipping the cooking the noodles part, hence the extra bottle of sauce, because it's so fast to put together.

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