I decided to try to reproduce my own version of the recipe using fewer ingredients as well as less expensive choices. At the time, I was a college student and stay at home (working very hard) mom, so cutting corners and saving time were two very important assets in my hectic life. Every recipe I had tried from this cookbook had been wonderful, and I really wanted to try the vegetarian lasagne, so I set about planning how to best approach the recipe change. What came about was a dish that even die hard meat eaters and those who detest spinach have tried and loved. This recipe has been well-tested over the course of time and eaten by many of my family, friends, and strangers alike; all of whom love it and ask for the recipe. The recipe is simple, takes only a small amount of time to prepare, and is easily adaptable to your own taste.
Easy Vegetarian Lasagne - Susan Style!
Preheat oven to 350*
- 2 to 3 cans well drained, chopped spinach
- 1 pkg. oven ready lasagne shells (newly adapted in the past few years to save time and one less step in the recipe)
- 2 (16 oz.) cans tomato sauce (more if you like it saucy)
- garlic salt to taste
- 3 cups shredded sharp cheddar cheese ( I prefer Tillamook or Vermont white sharp cheddar myself)
That's it! To serve larger crowds, just double the recipe.
I have actually converted a lot of folks who say they don't like spinach into spinach lovers with this recipe. I hope you and your family will enjoy it as much as mine does.