Description
A recipe for Quick-to-the-Finish Spinach Lasagna

Ingredients

• 18 lasagna noodles, uncooked
  
• 1 package (10 ounces) pre-cooked breakfast sausage links
  
• 1 large red or green bell pepper, diced
  
• 4 cups shredded Mexican Style (Monterey Jack and Cheddar) cheese, divided
  
• 1 can (13.5 ounces) Popeye Spinach, well drained
  
• 1 cup crumbled garlic and herb feta cheese
  
• 1 container (46 ounces) V8 vegetable juice (1 quart 14 ounces)

Preparation
1. Preheat oven to 400°F.

2. Place 6 lasagna noodles into 12- x 9- x 2-inch baking pan.

3. Slice sausages in half, lengthwise; place on noodles.

4. Sprinkle peppers and 1 cup Mexican Style cheese on top of sausage.

5. Layer with 6 noodles, spinach, feta cheese, and 1 cup Mexican Style cheese.

6. Place remaining noodles on top; pour vegetable juice evenly over noodles.

7. Sprinkle remaining 2 cups of cheese on top of noodles.

8. Cover with foil and bake 1 hour.

9. Remove foil and bake an additional 15 minutes until bubbly.

10. Remove from oven; let stand 15 to 20 minutes.

Nutrition
no information available

Serves
Serves 8 to 10.

Variations
Tip: Plain feta cheese can be substituted for the garlic and herb feta cheese.