Had an abundance of leftover veggie bounty from the market (the peppers, eggplant, zucchini and squash) (plus a bunch of brown mushrooms, onions and Russian red garlic), so whipped up an incredible pasta sauce, utilizing a bunch of roasted tomatoes from the garden as well, and made a HUGE veggie lasagna for tonight. (Have a newish dish from Winners I love way too much). Wow, smells great in the kitchen!
Instructions straight from the box of whole grain oven-ready lasagna noodles, so need for me to repeat them here!
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