We had leftover sauce and olive cheese bread from spaghetti night about a week and a half ago. So last night, we made lasagna and olive bread a la “Pioneer Woman.” The lasagna recipe was slightly different, of course, because we used our own sauce. And this time, I sliced the bread and arranged the olive cheese stuff on top so that I wouldn’t have to slice it after it baked. It worked MUCH BETTER.

The lasagna was messy but delicious, and perfectly steamed broccoli is always good (and I added butter and a sprinkle of garlic salt).

I just had to peek in the oven when everything was baking.

And I set up the side dishes all prettily on the candle-lit table.

It was so delicious.

litchicky asked for the spaghetti sauce recipe, so here it is!

The Husband’s Spaghetti Sauce

1 pound ground beef
1 onion
mushrooms
1 green pepper
1 chopped garlic clove
1 large can/jar tomato sauce
1 large can crushed tomato
6oz can tomato paste
pepper, chili powder, Italian seasoning
extra virgin olive oil

Chop onion, pepper, garlic, mushrooms.
Sautee all of that stuff in the EVOO in a pot or saucepan.
Add all of your tomato stuff
Add pepper, chili powder, and Italian seasoning to taste.

Meanwhile, brown the ground beef in a separate pan.
Drain and add to the sauce.
Simmer for a WHILE (45 minutes to an hour, if you’ve got it).