It has been awhile! Last week was pretty crazy. I cooked Sunday and Monday from the meal plan..Sunday I posted. Monday was a repeat. Tuesday I had an impromptu date night with the hubby. Wednesday I pan sauteed some chicken thighs. The girls ate them with leftover mac and cheese and corn, and I added mine to my leftover pasta from Tuesday’s date night (angel hair with artichokes, tomatoes, and capers).
Thursday was Chinese night; delivery and wine with one of my BFF’S from college. We try to get together at least once or twice a month. Last night the family went out for Mexican. I got 2 things; a veggie quesadilla loaded with mushrooms, peppers, squash, and onions and a cheese stuffed poblano. Oh, and a giant margarita!
Tonight it is just the me and my little girls. I had planned on making this for myself on Tuesday. Since I already had the ingredients in my pantry, I thought I would go ahead and make it tonight instead of just eating cereal. This is a super easy throw together meal!
Cheesy Mushroom and Sun-dried Tomato Lasagna
1/2 box of no bake lasagna noodles
1 jar Alfredo sauce
1 jar sun-dried tomato pesto
1 container sliced tomatoes
1 large pouch of shredded Italian cheese
Take a Pyrex and spray the bottom. Put a layer of Alfredo sauce and a tablespoon of sun-dried tomato pesto. Add pasta, another layer of Alfredo sauce, a tablespoon of sun-dried tomato pesto and a handful of mushrooms and shredded cheese. Repeat the process until you run out of room. Bake at 350 for 30 minutes or until top is bubble and golden brown.