Spinach Lasagna Bake

Sautee sliced mushrooms in butter, set aside. Wash and halve grape tomatoes.

In an extra large family skillet, cook ground beef and pork with garlic and chopped onions. Once the meat is browned and fully cooked, drain well. Add the tomato sauces, paste, sauteed mushrooms and tomato halves to the meat mixture. Next add the spices, wine/chicken broth/apple juice, and water. Simmer.

Cook and drain noodles. Add to the meat sauce.

This recipe will fill 2 9×13 baking dishes, so you can freeze the second or share with a friend! Visually divide meat/pasta mixture into fourths, place a layer of meat and pasta in the bottom of each dish, followed by 1 cup of sour cream each. Divide spinach into fourths and place 1/4 on top of the sour cream layer, followed by 1 cup of the listed cheeses (mixed). Repeat layers again, 1/4 pasta mixture in each, followed by 1 cup sour cream each, remaining spinach divided and the rest of the cheese on top of both.

Bake 350ºF for 35 minutes.

You will not believe how amazingly flavorful this is, and waaay easier than traditional lasagna!