As a mom it is always hard to get kids to eat their veggies, but with this recipe it is easy. By mixing everything in one bowl, you can also cut down on time and dishes and make easy for children to help out. Note: Mixture freezes very well, so I will often make a double batch and freeze one without the cheddar on top. Upon defrosting I will add the cheddar before baking, so the cheese tastes fresh.
Portion size8 servings
Preheat oven 350ºF. In a large pot boil 3 L water and half of the salt. Once water is boiling add mafalda (lasagna noodles), breaking them into small pieces, approx 3 inches. Cook the noodles, rinsing with cold water and coating with half the olive oil when done. While the noodles cook, dice the vegetables and place in large mixing bowl. In the same mixing bowl add the both cans of tomatoes, olive oil, sugar, cinnamon, Italian seasoning, dill, salt and pepper, Parmesan and Gruyere cheese. Mix thoroughly, while slowly adding cooked noodles to the mixture. Place in a 9x13 baking pan, and cover with shredded cheddar. Place in oven and cook for 45 minutes.