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Behind every bowl of Kellogg’s® cereal, there’s a farmer with a story to tell. Join us in Newport, Ark. where rice grower Jennifer helps make it all happen.
Total time: 75 min
Prep time: 30 min
This isn’t classic lasagna. This version features Italian meatballs complemented by a chunky tomato sauce and the natural goodness of spinach and carrots.
3/4 cup chopped onion2 cloves garlic, minced1 can (14 1/2 oz.) diced tomatoes1 can (6 oz.) no-salt-added tomato paste1/2 cup water2 teaspoons dried Italian seasoning, divided1/8 teaspoon salt6 dried whole wheat lasagna noodles1 package (10 oz.) frozen cut spinach, thawed3 egg whites, slightly beaten1 1/2 cups reduced-fat cottage cheese3 medium carrots, shredded (about 1 1/2 cups)1/4 cup grated Parmesan cheese1/2 teaspoon pepper1 recipe frozen Kellogg's® Special K® Italian Meatballs, thawed**1/2 cup shredded mozzarella cheese (2 oz.) **see separate recipe for meatballs made from Kellogg's® Special K® Cereal Original
1. In large skillet coated with cooking spray cook onion and garlic over medium heat about 5 minutes or until onion is tender. Stir in undrained tomatoes, tomato paste, water, 1 teaspoon of the Italian seasoning and salt. Heat through. Set aside.2. Cook lasagna noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.3. Drain spinach in colander. Firmly press with back of spoon to remove excess moisture. In medium bowl stir together spinach, egg whites, cottage cheese, carrots, Parmesan cheese, pepper and the remaining 1 teaspoon Italian seasoning.4. In 12 x 8 x 2-inch baking dish coated with cooking spray, layer half of the cooked noodles, trimming or overlapping as necessary to fit. Spoon half of the spinach mixture over top. Arrange half of the meatballs on spinach mixture. Top with half of the tomato mixture. Repeat layers of noodles, spinach mixture, meatballs and tomato mixture. Tightly cover with foil.5. Bake at 375° F for 30 minutes. Remove foil. Sprinkle with mozzarella cheese. Bake, uncovered, at 375° F for 5 to 10 minutes more or until heated through. Let stand for 10 minutes before serving.
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