Harvest Lasagne

  • Yield: serves 6 servings
  • Prep: 30 mins
  • Cook: 1 hour


whole wheat lasagne noodles


2 can chopped California olives

1 box whole wheat lasagne noodles

1 jar of spaghetti sauce any brand

2 cups water

1 box frozen chopped spinach, defrosted and not drained

2 cups cups shredded Italian blend cheese

1 egg

Pre-heat oven to 375 degrees


Mix together olives, cheese, egg, spinach

In seperate bowl add spaghetti sauce and water.

In 9×13 baking dish ladle enough sauce on bottom to cover the entire bottom.

Add a layer of noodles to cover bottom, usually four will do.

Next add the cheese, olive, egg and spinach mixture.  Ladle enough sauce over mixture to cover. Add another layer of noodles, then mixture, then sauce until the pan has three layers.

Bake for 1 hour uncovered.  Let rest for 15 minutes before serving.