Preheat the oven to 350 degrees Fahrenheit.

Fill a large pot with 5 quarts of water, and bring the water to a rapid boil. Add the lasagna noodles to the boiling water. Stir gently and return to a rapid boil. Cook uncovered, stirring occasionally for 10 minutes or until tender. Drain the water from the pot.

While the noodles are boiling, chop the onion into small pieces.

In a 13 x 9-inch pan, add a layer of sauce to coat the bottom of the pan.

• We used Nature’s Promise Organic Garden Vegetable Pasta Sauce (USDA Organic. Excellent Source of Vitamin C. Gluten Free). Two 26 wt oz jars were used for the whole dish.

We added a layer of onions and carrots on the bottom since we had so much.

Arrange a layer of lasagna noodles on top of the sauce. Then add a layer of sauce on top of the lasagna noodles and spread with a layer of ricotta.

• We used Giant’s brand of ricotta cheese (Part Skim Milk. Good Source of Calcium).

Top with a layer of more onion pieces, shredded carrots, spinach leaves, and mozzarella cheese.

• We used Bright Farms’ Baby Spinach (Pesticide Free. Non-GMO Verified). We also used Kraft Natural Shredded Low-Moisture Part-Skim Mozzarella Cheese (No rbST Hormone. Made with Milk from Cows Raised without added rbST Hormone).

Repeat until all ingredients are used. Save enough of the sauce to pour over the top. Then finish with a layer of mozzarella cheese.

Bake for 30 minutes or until bubbly. After 30 minutes, pull out the lasagna and let stand for 10 minutes before serving.

While the lasagna cools, slice the French baguette into portions and halve them to spread butter on the inside. Thaw the baguette to room temperature before baking if frozen.

• We used Nature’s Promise French Baguette (Low Fat. Free from Artificial Colors, Artificial Flavors, and Artificial Preservatives). For the butter, we used salted sweet cream butter (Gluten Free).

Add a pinch of garlic salt on top of the butter. Optional: Add a sprinkle of Italian seasoning onto the butter and garlic salt for additional flavoring.

• We used Lawry’s Garlic Salt (coarse ground with parsley).

Bake for approximately 5 to 10 minutes or until golden brown. We used a toaster oven.

After the lasagna bakes for 30 minutes, pull it out and let stand for 10 minutes before serving. Add salt to taste if needed.