Mango raspberry smoothie

1 C. frozen mango

1 C. frozen raspberries

1 6 oz container vanilla yogurt

sugar/honey to taste

1/2 milk

Add ingredients to blender as listed above. Puree until smooth and creamy.

Spinach Lasagna

1 (red) onion, chopped

2 cloves of garlic, chopped
1 tbsp olive oil
2 28 oz cans diced tomatoes
2 tbsp tomato paste
1 tsp oregano
1 tsp thyme
1 tsp basil

2 cups ricotta cheese
2 cups grated mozzarella cheese, divided
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
1 tsp oregano
Salt and pepper to taste
9 to 12 cooked lasagna noodles
1/2 cup grated Parmesan

Preheat oven to 350°F.

Heat olive oil in a pan, sautee chopped onion until translucent. Add garlic and saute an additional minute. Add diced tomatoes, tomato paste, oregano, thyme and basil. Cook over medium/low heat for 30 minutes.

In a large bowl mix ricotta, 1 cup of the mozzarella, egg, spinach, salt, pepper and oregano.

In a 9- x13-inch non-reactive baking pan, layer 1 cup of the tomato sauce, then a layer of noodles, a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with half of the remaining cheeses. Bake 1/2 hour to 45 minutes, then sprinkle remaining cheese on top, and bake for an additional 10 minutes.