Impromptu Lasagna that came out great

The weather was 34 degrees as a high today. The sun was out and I wore 5 layers walking Romeo and walking to the pool. This is lasagna weather!

I had no boil (Barilla) noodles, homemade tomato sauce, butternut squash red lentil spinach gloop*. Perfect ingredients for an impromptu (8x8) lasagna. Also I had just made chick peas and I had frozen spinach and fresh eggs.

The first layer was defrosted leaf spinach with the water squeezed out (and saved for soup). I added Adobo olive oil, garlic and onion powder. I mixed the 5 eggs with the 1-2 cups  of spinach and poured it into my greased Pyrex square pan. Then I placed the first two lasagna noodles on top. 

The second layer was the red lentil, squash spinach gloop which we had as soup all week. I placed 2 more flat noodles on top. 

The third layer was my homemade tomato sauce which has carrots and olives and celery and tomato and onion and garlic. I placed 2 noodles on top.

Then I placed the last bit of sauce and my fresh chick peas as decoration and grated some Asiago.

I baked it in my preheated oven 375 for 20 minutes covered in aluminum foil. Since it was so full, I placed  it on a cookie tray to catch leaks. Then 5 more minutes of baking uncovered and I took it out of the oven and gave it a 15 minute rest.

*My word for gloop is thick soup.

The lasagna was so good I had to record it here to repeat it on purpose!