I had the great pleasure on Saturday of cooking for a smokin' hot Valentines date, which was a lot more fun that last year's romantic dinner for one.  I was cooking for a very picky eater, however, which eliminated as options my own favorite romance foods (the only meat she eats is chicken and the only seafood is well-done tuna).  But this meal was about her, so I solicited food requests and that's what I made . . . meatless lasagna, apple pie and vanilla ice cream.  I also threw in a salad and a mediocre squash soup.  I don't really have a lasagna recipe per se.  Instead, I make my standard pasta recipe (3 large eggs, 2 cups all purpose flour, a bit of olive oil or water), roll it and then cut it into wide strips and layer it with whatever I'm in the mood for.  I then bake it on 375°F, covered with foil, for 30 minutes or so.

Saturday's lasagna was comprised of marinara sauce, spinach, broccoli, mozzarella, ricotta, Parmesan, Romano and some fresh basil thrown on top after baking.  Though I don't have a lasagna recipe beyond these general instructions, I do have a recipe for my super-simple marinara.  I use this not only with pasta dishes, but also as a pizza sauce.  This recipe makes enough for a 9"x13" lasagna.

• 1 tablespoon olive oil
• 1 medium onion, roughly chopped
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 28oz. can of whole peeled tomatoes
• splash of red wine
• ½ teaspoon sugar
• salt & pepper

1. Heat the olive oil in a heavy bottomed skillet or pot.
2. Sauté the onion and the dried oregano until the onion is begins to brown.
3. Add the minced garlic, cook for 30 seconds.
4. Add a splash of red wine and then the tomatoes with the juice from the can, crushing the tomatoes by hand as you add them, then add the sugar.
5. Cook for about 15 minutes, then remove from heat and blend.  Finally, season with salt and pepper.