Whole Wheat Vegetarian Lasagna Recipe.

For our two year 4 month anniversary...what, you guys don't celebrate things like that? Hehe, ok, so we don't go all out or anything...but we like to celebrate the little things too. So like I was saying, that night we decided to finally make some whole wheat lasagna that we'd been talking about making forever. It ended up being so easy and so scrumptious that I couldn't help but share with you all.

Ingredients:
   -1 package organic oven-ready lasagna: 100% whole wheat pasta (from Target)
   -1 can diced tomatoes
   -1 can tomato paste
   -10 oz package of frozen spinach
   -1 small container of ricotta cheese
   -mozzarella cheese

Directions:
  -Saute spinach
  -Once spinach is soft, add in tomatoes and paste, season mix to taste (we used Italian seasoning blend, basil, a little sea salt, garlic, and red pepper to give it a tiny bit of spice)
  -Grease bread pan with olive oil and put a layer of spinach/tomato mix in the bottom
  -Spread cheese onto a peice of lasagna and place on top of the spinach/tomato mix, cheese side up
  -Cover with a layer of spinach/tomato mix
  -Repeat the last two steps until you are almost level with the top of the pan
  -On top of the last layer of spinach/tomato mix, add mozzarella cheese, as much or as little as you like
  -Cover with aluminum foil and bake at 375 for 35 minutes
  -Uncover and bake for about 10 more minutes
 

...ENJOY! As you can see, Dave did most of the cooking of the lasagna while I made a caesar salad to go with it. Perfection.