Mushroom and Spinach Pasta Bake

I had some mushrooms, a bag of spinach and some bell peppers looking lonely in my kitchen so I decided I’d make a pasta dish. It was my first time making a pasta bake, ever. I basically threw together what I thought would taste awesome, and I think something good happened. See what you think, and feel free to add whatever you desire. Lastly, this makes a ton of food and freezes perfectly. You’re welcome.

 

 

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Lasagna with Sun- Dried Tomato Sauce

I have always failed at making lasagna. The first time I made it, it was a huge watery mess with mushy spinach. The second time, it was rock hard. I read up a little about lasagna, and found out some interesting things that I had been doing wrong. First off, I didn’t make sure to cover all of the pasta, so it was turning out super crunchy in some places on top. Second, I was using frozen spinach like many recipes suggested. Ugh. I found that fresh spinach is much better, and will leave you with a thick, lasagna like sauce instead of a watery tomato juice. Lastly, make your own sauce. Why not? You can personalize it and add a little spice if you really want. Now that lasagna and I are at peace, I’d like to share.

 

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