Quick-to-the-Finish Spinach Lasagna 18 lasagna noodles, uncooked 1 package (10 ounces) pre-cooked breakfast sausage links 1 large red or green bell pepper, diceda 4 cups shredded Mexican Style(Monterey Jack and Cheddar) cheese, divided
1 can (13.5 ounces) Popeye Spinach, well drained
1 cup crumbled garlic and herb feta cheese
1 container (46 ounces) V8 veg etable juice (1 quart 14 ounces)
1.Preheat oven to 400°F. 2. Place 6 lasagna noodles into 12- x 9- x 2-inch baking pan. 3.Slice sausages in half, lengthwise; place on noodles. 4 Sprin-kle peppers and 1 cup Mexican Style cheese on top of sausage. 5. Layer with 6 noodles, spinach, feta cheese, and 1 cup Mexican Style cheese. 6. Place remaining noodles on top; pour vegetable juice evenly over noodles. 7.Sprinkle remaining 2 cups of cheese on top of noodles. 8.Cover with foil and bake 1 hour. 9 Remove foil and bake an additional 15 minutes until bubbly. 10 Remove from oven; let stand 15 to 20 minutes.
Serves 8 to 10.