Tomato-Pesto Lasagna

This is probably my favorite recipe EVER. I have to double it and we still polish off both of them. It is SO GOOD.

Tomato-Pesto Lasagna

Tomato Sauce

1/2 cup olive oil

1 chopped yellow onion

2 cloves garlic, minced

2 28 oz. cans diced tomatoes

2 bay leaves

Pinch red pepper flakes

2 teaspoons oregano

1/2 teaspoon salt

1/2 teaspoon ground pepper

Saute onion and garlic in olive oil until onion is translucent. Add tomatoes, bay leaves, red pepper flakes, oregano, salt and pepper. Simmer over medium-low heat for 15 minutes. Remove bay leaves.

Pesto (This is not a vegan pesto. For a vegan pesto recipe, click here. It can be substituted here.)

2 cloves garlic

2 tablespoon pine nuts

2 cups fresh basil, tough stems removed

2/3 cup grated parmesan cheese (or goat feta - that's what we use)

1/2 cup olive oil

1/4 teaspoon olive oil

Blend all ingredients in a blender or food processor.

9 dried lasagna noodles

Boil lasagna noodles. Tricky, eh?

Finally, combine the tomato sauce (If you timed everything well, it should still be warm. If not, reheat it.) and the pesto. Lay three cooked noodles on the bottom of a 9x13 pan. Spoon 1/3 of the tomato-pesto mixture on top. Repeat three times. Eat. And eat. And eat. You won't want to stop. I'm so not kidding. The end.

Cilantro Lime Rice

Since when is rice the most exciting part of a meal? Since I made this the other night. Holy cow.

Cilantro Lime Rice

5 cups water

2 1/2 cups wild rice/brown rice/barley blend

5 teaspoons bouillon

2 garlic cloves, minced

1 onion, chopped

1-2 large limes

1 bunch cilantro, chopped, divided

Place water, rice blend, bouillon, lime juice, garlic, onion and half of the cilantro in a sauce pan. (Make sure the bouillon is dissolved in the water before adding other ingredients.) Cover and cook 55 minutes, or as long as directed for rice. Add the rest of the cilantro when the rice is cooked. Easy peasy. And delicious. If I had known, I would have taken a picture of it for you. But I didn't. Sorry!

Pineapple Curry

Pineapple Curry

4-5 cloves garlic, minced

1 onion, chopped

2 Tbsp red or yellow curry (I always use yellow)

3 cans of coconut milk

2 peppers julienned (use different colors or several of the red, yellow and orange mini peppers)

1/2 head of cauliflower, chopped (optional)

1 can bamboo strips, drained

1 can pineapple, crushed or tidbits (I just decided last night that I prefer the crushed)

Sautee the garlic and onions in oil or water. Add curry. Add coconut milk, bamboo, pineapple, peppers and cauliflower (optional). Bring to a boil and simmer until vegetables are warm. Add salt and pepper to taste. Serve over brown rice. Yum. My three year old asked for it for breakfast this morning.

You can add chicken if you want. The original recipe called for it, but I don't do it. Not that this resembles the original recipe anymore...