Heh heh heh...

In addition to the staples of tomato sauce, onions and garlic, I smuggled in celery, carrot and red pepper puree into the lasagne I made tonight. Hubby and kids had no clue - they ate it and loved it.

I also added fresh spices from the garden: rosemary, savory, basil and thyme. I washed them, and then pureed them with about 1/2 cup of water to made "spice water", which I dumped into the sauce. Yum.

I had other veggies I could have added, but I have to tread slowly because my husband has the most annoyingly acute sense of taste (AND he thinks vegetables are evil). Why he is still alive is a mystery to me.

One final note about the celery puree - it's a bit fragrant and has a strong flavour, so if your intent is to camouflage it, don't use it in a dish that isn't spicy or flavourful in its own right.

Now I'm plotting tomorrow night's dinner... heh heh