I’ve been making this really simple recipe for lasagna for several years now.

I seems that I make it at least once every week that I’m off work. Sometimes we eat it right away, sometimes I freeze it, and sometimes I give it away to someone.

Last week I made a single batch but divided it into two containers for Catherine & Albert who just brought their twin baby girls home from the hospital.

I get lots of compliments on the recipe and since it is Angela Approved – I thought I would share it with everyone.

I use Gluten Free lasagna that has to be boiled. The recipe works just fine with no-boil lasagna too!

While the pasta is boiling I brown 1 pkg of Ground Turkey and a diced onion.

Once cooked through I add a jar of pasta sauce. (I use Barilla Organic Tomato & Basil)

Sometimes I add some Italian seasoning. Sometimes I don’t….I haven’t figured out if it actually tastes different with it.

After letting the ground turkey, onions, and pasta sauce simmer for about 15 minutes I’m ready to put it all together.

First, a layer of the sauce/meat in a 9×13 pan. I don’t grease it or anything – I just start layering.

Next is pasta. My gluten free pasta typically falls apart while boiling – hence the pieces.

After pasta is the cheese. I use whatever cheese I have in my fridge. I didn’t have much cheese to work with this time so I had to really make do. Typically, however, I use shredded cheddar, monteray jack, parmesan or something like that.

Keep layering pasta, meat, then cheese till all your sauce and pasta are used. I generally do 3 layers of sauce, 2 layers of pasta, and 3 layers of cheese.

I always try to end with cheese.

Bake at 350-375 for 25-35 minutes.

Super easy.

Very yummy.

And Ryan-friendly.

To give credit where credit is due – this recipe came from my super chef Mother-in-law. It is quite possibly one of the best things she’s ever taught me.

Last week I set to finishing a handful of projects either started and not finished, or simply not started at all.

First on my list was the kitchen.

I had been keeping my camera lenses, iPod, etc. in a basket on the kitchen counter. But it was always a mess and not easy to find things in it.

I decided to clear out the nearest drawer and organize it to fit everything neatly inside.

I went to Hobby Lobby and got some felt, pink embossed for fun and some adhesive backed-black. I also got some (cheap) plastic baskets at the Container Store.

I line the sides of each plastic basket with the adhesive black felt. I cut and fit the pink felt into the bottom of each basket.

For added measure I lined the bottom of the drawer with 2 pieces of 11×14 black felt.

I did get a little lazy at the end and I didn’t line the back 3 baskets. They aren’t holding anything majorly important though just my running sunglasses and some extra cords and computer things.

Next in the kitchen was my pantry.

It wasn’t terribly unorganized but I knew there were lots of outdated items that needed to be cleaned out. And I reorganized it in the process with a few extra plastic bins I picked up at the Container Store.

The top shelf shown here has all our GLUTEN FREE products. The next shelf down is the “snack shelf”. The kids know this is where they can pick out their afternoon snack from. The bottom shelf has our popcorn, easy-mac, Crystal Light, coffee, and Special K supply. I love Costco.

This side of the pantry keeps the non-GLUTEN FREE products separate. Although, technically we do keep all our cereals together even when some are GF and others aren’t.

You may also have noticed we have cereal in 3 locations. We just eat that much cereal in this house.

Now I have all my GF flours together (before they were a bit scattered about). I also re-organized my baking supplies. My spices will be in new Elfa racks on this left-hand wall as soon as Ryan gets it hung. Those spices were taking up way too much room and were always falling all over the place.

I threw away 2 trash bags full of expired food. Kinda nasty when you think about it.

Some random projects were next: X’s shoes

X asked me to make her flip flops have rhinestones (like all the cool girls have). At Hobby Lobby I happened to find adhesive-backed rhinestone strips specifically for flip-flops for $3. Sweet.

So I took $3 Old Navy flip-flops and turned them into $6 cool-girl flip-flops.

I worked on a few other projects but I either didn’t finish them or haven’t taken pictures. So I’ll finish them up this week off work and post them soon.

One maybe sooner than later because I am really, really excited about it.

In an effort to vary up our dinner menu here in the Newcom house I went looking for some new recipes.

Looking for new recipes totally gives me a headache.

It always seems that if its easy then its not gluten/soy free. If it looks good to me then the kids probably won’t like it. If its too “out of the box” then Ryan won’t like it.

Thus, my headache.

Well, I took a chance and added these Red Snapper Fish Tacos to this week’s menu. I was excited all week about them. Could not wait till Thursday to make (and eat) them.

I was feeling all super chef-like.

My family did not share my enthusiasm for this meal, however. I promised them all it would be super (and I made fish sticks and mac ‘n cheese as a back-up).

And let me just say that they turned out BRILLIANT! Ryan ate 3 tacos and X and I both had 2. (E licked the outside of his tortilla and informed me it was “disgusting” as he reached for fish sticks.)

The only downsides were: [ 1.] The price of red snapper. Ridiculous. I’ll try Tilapia next time as some of the reviews on the website said that it worked just as well and [2.] Too much cilantro. Ry doesn’t love cilantro so next time I’ll have to cut back how much the recipe calls for.

Yeah for a yummy gluten/soy free recipe that works!

(Angela…I aimed to make you proud with this post!)