My middle daughter is 12 years old. She loves food and is a great helper in the kitchen. She chose to make lasagna when it was her turn to plan and prepare a family meal this summer. I have shared a recipe for spinach lasagna previously on this blog, but she wanted to make a "plain lasagna," meaning no meat, no veggies, just cheese, noodles, and sauce.
2 28-oz. cans of crushed tomatoes
1 can (14-16 oz.) of petite diced tomatoes
1 8-oz. can of tomato sauce
1 T olive oil
1 medium onion, chopped fine (or 2 small shallots)
4 garlic cloves, minced (or 1 teaspoon garlic powder)
½ t dried oregano
1 t dried basil leaves (or a handful of fresh basil leaves, chopped)
½ t salt
Black pepper to taste
· Heat oil in a large skillet over medium-high heat.
· Add onion and cook until soft (about 3-5 minutes).
· If using fresh garlic, add it to the pan a couple of minutes after you've started cooking the onions.
· Add all tomatoes and sauce.
· Add remaining spices and seasonings.
· Bring to a boil.
· Lower heat to a simmer.
· Simmer for at least 15 minutes, longer if you have the time.
Sauce can be frozen in containers for several months.