Flying Free Trip #1: Las Vegas

I've decided I need to document all the places I go so that I don't forget. A few months ago, I went with my coworkers to Las Vegas for dinner. We watched the beautiful fountains at the Belagio, walked around a bit, ate a delicious buffet, and then went home. It was a fun first trip.

While there, I saw the hugest picture of Donnie and Marie ever and some creepy creatures at the Belagio.

Sewing Project #1

My plan with sewing project #1 was to make something that obviously looked handmade. Funny mistakes and non-straight lines are all part of the project. It ended up turning out better than I thought. My sewing machine gave me difficulties though---lesson learned... buy a good expensive sewing machine; it's worth it. Don't get me wrong, I really like my sewing machine, but considering it broke already, I'm less than pleased. I just hope the 1st-year warranty covers the entire cost of the repair. I ended finishing up the project on my mother's sewing machine which is super-old yet works like a charm.

Anyway, here it is. A cute bag! It includes fleece lined double-sided quilted fabric with a zipper and a side handle.

Vegetable Lasagna

I made some vegetable lasagna the other night. My roommate quite enjoyed it and wanted the recipe. I don't use recipes much, so here is how I made it to the best of my memory.

Vegetable Lasagna

Ingredients:

1 jar Ragu Mama's Special Garden Pasta Sauce spaghetti sauce
1 16 oz can diced tomatoes with Italian flavoring
1/4 cup water
1 tbsp olive oil
1/2 white onion, chopped
2 tsp minced garlic
1 medium carrot, shredded
1 tbsp red cooking wine (optional)

1 tsp seasoned salt
1 small zucchini, thinly sliced
3 oz fresh baby spinach
1/2 pound mozzarella, shredded
1/2 pound Italian cheese mixture (I don't remember what it included, probably parmesan, romano, mozzarella, provolone.)
9 whole wheat lasagna noodles
15 oz whole milk ricotta cheese (I didn't use it all)
1 tsp Italian seasoning
1/2 cup Parmesan cheese
1 egg

Directions

1. Saute the oil, onion, garlic, carrot, wine, and seasoned salt until the onions turn translucent.
2. In the meantime, place the tomatoes, spaghetti sauce, and water in a large pan on low heat. (I used the water to get the last of the spaghetti sauce out of the jar.)
3. In the meantime, mix the ricotta, Italian seasoning, Parmesan, and egg with a spoon in a small mixing bowl.
4. When the onions are translucent, add to the tomato sauce mixture.
5. Using a large serving spoon, pour a small layer of the tomato sauce mixture onto the bottom of a 13x9 pan.
6. Spread a thick layer of the ricotta mixture onto 6 uncooked noodles.
1. Place 3 noodles in pan, ricotta face up.
2. Add a layer of zucchini.
3. Add 1/4 lb of mozzarella.
4. Add a small layer of sauce.
5. Add a layer of noodles/ricotta.
6. Add the spinach.
7. Add the rest of the mozzarella.
8. Add a small layer of sauce.
9. Add final three noodles.
10. Pour the rest of the sauce on top.
11. Add the half pound of Italian cheese mixture.
7. Cover with aluminum foil and bake at 350 for about 1 hour.
8. Remove foil and bake for another 15 minutes.
9. Enjoy!

Serves 6-12.


Notes: Yes I don't bake the noodles ahead of time. The little water I add is enough. It's so much easier not to, and it works quite well. You don't have to buy no-boil noodles. Any kind will do. Also, if you want to add an extra layer to the lasagna, that's fine. You might need extra sauce. I didn't use all of the ricotta mixture, so there should be plenty of that. I find it hard to add an extra layer without almost spilling over the edge of the pan, so I only do three layers. And feel free to add any other ingredients you want like egg plant, ground beef, or mushrooms.