I know sometimes lasagna can see like an awful lot of work but it really is a great one dish meal that you can just add a side salad to. I’m all for the fancy lasagna with the ricotta cheese and all but I just don’t have the time and I’m cooking for kids and as far as they’re concerned – cheese is cheese. So I say, why not just used good ole cheddar cheese!
So for this recipe I actually combine all the veggies in the sauce instead of layering them one at a time. So it makes life a bit easier.
I also use sauce in a jar but if you have homemade sauce then by all means go for it! I try to choose a sauce with the least amount of ingredients and no artificial flavourings.
Once the sauce is heated through and I add all the veggies I just layer it up and bake for 45 minutes until the cheese is melted and it’s a nice brown.
My kids love this lasagna and I know they’re getting a nutritious meal. It’s Simply Nutritious!
1 pack Whole grain lasagna noodles
1 pack mini Portobello mushrooms, finely chopped
2 cups spinach
1 jar Prego Florentine Spinach and Cheese Sauce
2 cups Cheddar cheese
11/2 tsp salt
1 tsp black pepper
1 tbsp brown sugar (I find the sauce to be a bit tangy so this takes the edge off)
1 tsp Mrs. Dash Extra Spicy seasoning
2 tsp Mrs. Dash Italian Seasoning
Prepare noodles according to package directions and set aside. Grease rectangular baking dish and set aside.
Preheat oven to 350F.
In a medium saucepan, add jar of sauce, salt, black pepper, sugar and seasonings. Bring to a simmer.
Add mushrooms and spinach and let cook for a few minutes until spinach is wilted.
Add 1/2 cup cheese and stir. Remove from heat once cheese is melted.
In baking dish, layer noodles then place sauce and then cheese. Repeat layering until you use all the noodles or you reach your desired thickness. Make sure the last layer of noodles is completely covered in sauce and cheese or your noodles will get hard in the oven.
Bake for 45 minutes uncovered.