Here’s a nice change to that same lasagna we have all made. This one is tasty and comes together all in one skillet! I absolutely love those one skillet meals. By adding the spinach and the wheat germ, this lasagna takes on a totally different taste and texture. We like to have some good crusty wheat bread with ours! Enjoy!

Ingredients

1 Tbsp. extra-virgin olive oil

1 chopped onion (I used yellow)

3 garlic cloves, finely chopped

1 15 oz. can of white beans (rinsed and drained)

1/3 cup wheat germ (I use Bob’s Red Mill)

1 Tbsp. tomato paste

1 ¼ cup water

1 tsp. oregano

10 lasagna noodles (broken into bite-size pieces)

1 28 oz. can diced tomatoes (juices included)

1 cup of prepared pizza sauce

4 oz. of fresh spinach

Directions

Heat the oil in a large skillet, add the onion and cook until soft

Add the garlic and cook about 1 minute

Add the beans, wheat germ ¼ cup water, tomato paste and oregano

Toss the pasta over the bean mixture without stirring

Pour the diced tomatoes with juices, pizza sauce and the remaining 1 cup water over the pasta

Cover and bring to a boil. Reduce the heat to simmer stirring occasionally until the pasta is tender

Add the spinach and cook until wilted

Remove the skillet from the heat and let it stand covered about 5 minutes

Makes 5-6 servings