Here’s an interesting variation of lasagna, thanks to Kellogg’s (yes, the same folks who bring you the cereal):

 

Garden Fresh Lasagna

1 can (1 lb. 12 oz.) whole peeled tomatoes 

1 can (8 oz.) tomato sauce 

1 can (6 oz.) tomato paste 

1 C chopped onions 

1½ C sliced fresh mushrooms 

2 cloves garlic, finely chopped 

1 TBS chopped parsley 

1 TBS dried basil 

1 tsp. dried oregano leaves 

¼ tsp. pepper 

1 container (16 oz.) part-skim ricotta cheese 

1¼ C KELLOGG'S® ALL-BRAN® cereal (divided) 

1/3 C non-fat dry milk powder 

2 packages (10 oz. each) frozen chopped spinach, thawed and drained 

8 ounces lasagna noodles, cooked and drained 

2 C (8 oz.) shredded part-skim mozzarella cheese 

3 TBS grated Parmesan cheese

 

Break up tomatoes in 3-quart saucepan. Add tomato sauce, tomato paste, onions, mushrooms, garlic, parsley, basil, oregano and pepper. Bring to boil; reduce heat and simmer uncovered, fifteen to twenty minutes. In small bowl, combine ricotta cheese, ¾ cup of Kellogg’s cereal and dry milk powder until well blended. Set aside. Squeeze spinach with paper towel to drain thoroughly. Set aside.

 

In a 13 x 9 x 2-inch baking pan coated with cooking spray, assemble lasagna by arranging 1/3 of the noodles on bottom of pan. Using 1/3 of each, layer ricotta cheese-cereal mixture, spinach, tomato sauce and mozzarella cheese. Repeat layering ingredients two more times, ending with mozzarella cheese. Sprinkle top with a mixture of the remaining ½ cup Kellogg’s cereal and Parmesan cheese. Cover loosely with foil; bake for thirty-five minutes in a 375° oven, or until thoroughly heated. Remove foil and bake an additional ten minutes or until filling is bubbly and cheese is melted. Remove from oven; let stand fifteen minutes before serving.