Lasagna Spinach Bake

• 1 c. chopped onions
• 2 c. sliced celery
• 2 Tbsp. margarine
• 2 cans (15 oz.) Chef Boyardee lasagna
• 1 can (12 oz.) luncheon meat, cubed
• 2 c. fresh bread crumbs
• 1 c. shredded Cheddar cheese
• 2 pkg. (10 oz.) frozen chopped spinach, cooked and drained
• 1/4 c. Parmesan cheese
• 1 Tbsp. margarine, melted

1. Preheat oven to 375u0b0.
2. Saute onions and celery in margarine. Add lasagna and meat; mix well.
3. Spread half the lasagna mixture in bottom of 12 x 8 x 2-inch dish.
4. Combine 1 cup bread crumbs and 1/2 cup Cheddar cheese.
5. Sprinkle over lasagna mixture.
6. Place spinach over bread crumb layer, sprinkle it with Parmesan cheese. Spread remaining lasagna mixture over spinach.
7. Combine 1 cup bread crumbs, 1/2 cup Cheddar cheese and margarine; toss.
8. Sprinkle over casserole and bake at 375u0b0 for 25 minutes.
9. Serves six to eight.

onions, celery, margarine, boyardee, luncheon meat, bread crumbs, cheddar cheese, spinach, parmesan cheese, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694426 (may not work)