Lasagna (with spinach added)
Carrots and onion sautéed in a small bit of olive oil with a pinch of salt, pepper, and red chili flakes. Once sautéed down I added a can of San Marzano tomatoes (crushed in the pan), with a fresh garlic clove, bay leaf, Parmesan rind, and fresh basil then cooked it down. Once done, I added it to my blender with the Italian sausage I had cooked off separately (forgot to get a photo) and blended until even. As for the ricotta, this was fresh ricotta, spinach, Parmesan, one egg, salt, pepper, and garlic powder. Layered the lasagna and topped off with mozzarella and baked at 375 degrees fahrenheit for 40 minutes.











