Look closely. That might look like a black olive far right but it is actually the house Julia Roberts grew up in. A little to the left of Julia's birthplace- the thing that looks nothing like an onion- is the acting school Julia's parents owned.
Oh for goodness sake, I promised a savory recipe today and by God I'll post it.
1/2 box of 16 oz no boil lasagna (365 is vegan)
20 oz, ( I think), Hm marinara or in a pinch TJ's organic basics tomato sauce in can
1 cup of baby carrots
2 cups broccoli (chopped)
1 onion (chopped)
About 7 oz of spinach thawed and water squeezed out.
1 10 oz tofu drained and pressed
1 clove of garlic smashed and chopped
3 T nooch
2 tsp olive oil
1 8 oz. package of Shredded Daiya Mozzarella
1 package Yves meatless ground round
1 T of oregano
canola oil spray or olive oil spray
Preheat oven 400 degrees. Line a cookie sheet with parchment and spray with oil. Place veggies on prepared pan. Spray again and sprinkle with sea salt. Bake about 20 minutes. Meanwhile back on the farm....
Crumble the Yves in one bowl and the tofu in another. Get out your 9x13 in. lasagna pan and some foil.
For the ricotta...add garlic salt, olive oil and nooch to and mush it. Set aside.
When the veggies are done well take them out of the oven silly. Turn oven down to 375 degrees. Now assemble.
Ladle about 1/2 C marinara on bottom of lasagna pan. Layer with about 6 overlapping noodles. Spread with ricotta, then spinach, then Yves, then a layer of veggies and a about 1/4 C Daiya. Repeat with sauce....layering. Pour the H2O all over this baby in between the crevices too, (you don't want hard noodles), then sprinkle with a little nooch and oregano. Cover with two overlapping layers of foil. Bake for about 35 minutes. Remove foil and bake for another 20 minutes til bubbly and you just can't wait.
OMG I swear I can see Julia Robert's face in my lasagna.