Ingredients

1 can (28ounces) whole peeled tomatoes

1 can (8ounces) tomato sauce

1 can (6ounces) tomato paste

1 cuponions, chopped

1 ½ cups fresh mushrooms, sliced

2 cloves garlic, finely chopped

1 tablespoon parsley, chopped

1 tablespoon basil

1 teaspoon oregano leaves

¼ teaspoon pepper

1 container (16 ounces) part-skim ricotta cheese

1 ¼ cups Kellogg's® All-Bran® Original cereal

⅓ cup non-fat dry milk powder

2 packages (10 ounces each) frozenspinach, thawed and chopped

Lasagna noodles (8 ounces), cooked anddrained

1 package (24 ounces) part-skim Mozzarellacheese, shredded

3 tablespoons Parmesan cheese, grated

Directions

Step 1:
In a 3-quart saucepan, cut up tomatoes with spoon. Add tomato sauce, tomato paste, onions, mushrooms, garlic, parsley, basil, oregano, and pepper. Bring to boil, stirring occasionally. Reduce heat, and simmer uncovered; approximately 15 minutes.

Step 2:
In a small bowl, combine ricotta cheese, ¾ cup of Kellogg's® All-Bran® Original cereal, and dry milk powder. Stir until thoroughly combined. Set aside.

Step 3:
Squeeze spinach in paper towel,anddrainthoroughly.Setaside.

Step 4:
Coat a 13 x 9 x 2-inch baking panwithcookingspray.

Step 5:
Assemble lasagna by arranging ⅓ of the noodles on bottom of pan.Using1⁄3of each ingredient, layer ricotta cheese- cereal mixture, spinach, tomato sauce, and Mozzarella cheese. Repeat layering ingredients 2 more times, ending with Mozzarella cheese. Sprinkle top with a mixture of the remaining Kellogg's® All-Bran® Original cereal and Parmesan cheese. Cover loosely with foil.

Step 6:
Bake at 375° F; approximately 35 minutes. Remove foil, and bake an additional 10 minutes (or until filling is bubbly and cheese is melted). Remove from oven. Let stand 15 minutes before serving.