This isn’t quite how lasagna is traditionally made, but I’ve never made lasagna before and they were the only noodles I had so I just threw this together.

• 1 box lasagna noodles
• 1 dozen spinach leaves
• 1 can pink salmon
• 1 can whole tomatoes
• brown sugar
• 1/2 pound shredded cheese
• 1/8th of a read onion, sliced thin
• 3 cloves garlic
• oregano
• sea salt
• black pepper
• crushed red pepper
• lemon juice

Pre-cook your lasagna noodles just under al dente. Rinse them off with cold water and butter the bottom of a baking pan. Arrange one layer of noodles, I used three for each layer, on the bottom of the pan and top with the spinach. I drizzled a teeny bit of olive oil and then generously sprinkled black pepper on this layer. Add another layer of noodles and fill this layer with your salmon. I could have added capers here if I would have thought about it, but instead I just splashed some lemon juice and sea salt with a pinch of garlic powder onto the salmon layer.

The next layer will be another row of noodles and then your can of tomatoes along with the thinly sliced onions and garlic. Sprinkle some brown sugar across this layer. You can break up the tomatoes with your fingers, no need to slice them. Spread some oregano and crushed red pepper on this layer before topping with one last row of noodles.

The top layer is just the shredded cheese with some more oregano and bake it in the oven at about 375 for approximately thirty-five minutes or so. You know it’s done when the cheese starts to brown slightly. Use the next to bottom rack if you can.

For a side, I made some green onion soup in a beef broth. Both of my dinner guests loved this concoction and ate three servings.