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Having a soak in a warm bath is a great way to relax and unwind, but what would make it even better is if you added a DIY handmade bath bomb and turned it into a luxurious spa treatment creating a relaxing and harmonious environment to make you feel truly pampered.
Now a days luxuries like bath bombs can be expensive, so the next best thing is to make your own. Making bath bombs is fun and easy, you can make the basics or get creative by adding yummy fragrances, therapeutic essential oils and gorgeous skin softening agents such as dead sea salts, butters, oils, petals and multiple colours.
There are some ingredients that can be sourced right from your kitchen but if you are adding more specialist ingredients try your health food store or purchase from a supplier of ingredients for bath and body products. Check out this great recipe and step by step tutorial on how to make your own DIY bath bombs. You will impress yourself your friends and your family and they make great gifts that are loved by children and adults alike.
Vegetable-and-Ravioli Lasagna 1 tablespoon extra-virgin olive oil 4 sweet Italian pork or turkey sausages (12 ounces), casings removed One 24-ounce jar marinara sauce 1/2 cup water Two 14-ounce packages fresh cheese ravioli One 14-ounce package fresh spinach-and-cheese ravioli 12 ounces shredded mozzarella cheese (3 cups) 3 tablespoons freshly grated Parmesan cheese 1 1/2 pounds mixed roasted or grilled vegetables, cut into 1-inch pieces
Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, stirring and breaking up the lumps with a wooden spoon, until no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer for 5 minutes.
Add the packages of fresh ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the sausage marinara and toss gently with the ravioli to coat.
Spoon one-third of the ravioli and sauce into a 3-quart baking dish in an even layer. Sprinkle with 1 cup of the shredded mozzarella and 1 tablespoon of the Parmesan. Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of Parmesan. Top with the remaining ravioli, spooning on any remaining sauce and sausage. Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.
Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake for 25 minutes longer, until lightly browned and bubbling. Let the lasagna stand for 10 minutes before serving.
MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated overnight. The baked lasagna can be refrigerated for up to 3 days.