This post is sponsored by Imagine® Foods.

Happy {almost} St. Patrick’s Day!  Charlotte hosted a big parade and festival, and although we missed the parade due to rain, we managed to catch the tail end of the party.  There was carnival food, street performers, Irish dancing, and bouncy houses for the kids.  It was fun!

My booties.

We came home feeling pretty hungry (despite all our eating!) and devoured into this Potato Leek Lasagna.  Yup.  You heard me.  Lasagna sans red sauce.  Trust me – it’s amazing, just in a different way!

Now, here’s where I get my European-inspired foods all confused…  We have lasagna – Italy – and potato leek flavors, which reminded me of pierogies – Poland (and more), on St. Patrick’s Day – Ireland.

How to describe the flavors of this dish?  Imagine comforting pasta, creamy potato, and gooey cheese, all mixed in with a kick of spinach and leek.  Yup.  Pretty dang delicious.

The secret ingredient?  This Imagine® Foods soup. 

Yes! You can make lasagna with soup.  The pasta absorbs the creamy soup as it cooks so it’s not watery at all – just a fun new twist on a classic standby!

When I think of creamy soups, I typically imagine health bombs, but this soup is a great option.  No added MSG, GMO ingredients, or artificial flavors – and it’s all organic.  Other varieties of their creamy soups include Butternut Squash, Tomato, Portobello Mushroom, Sweet Potato, Sweet Corn, Golden Beet, and more.

Kroger shoppers – visit Kroger.com to download a $1 off coupon on Imagine® Creamy Soups to your Kroger Plus Card.  Not a Kroger shopper? Visit imaginefoods.com to check out all 20 creamy and delicious flavors, as well as a $1 off coupon.

For the other gluten-free eaters out there, I love this brown rice pasta.

Potato Leek Lasagna

Ingredients:

• 2 tablespoons olive oil, separated
• 1 5-ounce box of raw baby spinach, chopped
• 1 leek, chopped
• Salt and pepper to taste
• 15 ounce Ricotta cheese
• 1 egg
• 1 box Imagine Organic Potato Leek Soup
• Box of no-boil lasagna
• 3 cups shredded mozzarella cheese

Directions:

• Preheat oven to 350 degrees and grease a 9 by 13 inch casserole dish.
• On the stovetop, cook 1 tablespoon of olive oil with the chopped spinach on medium until wilted. Remove and set aside.
• On the stovetop, cook 1 tablespoon of olive oil with the chopped leek on medium until wilted. Remove and add to spinach.
• In a large bowl, mix the ricotta cheese, salt and pepper, egg, leek and spinach until combined.
• Spread out 1 cup of the soup on the bottom of the casserole dish.
• Spread 1/3 the ricotta mixture on four uncooked noodles and layer onto pan. Top with 1 cup of soup and 2/3 cup shredded cheese.  Repeat with another 1/3 of ricotta mixture, four more noodles, another 2/3 cup of cheese, and 1 cup of soup.  Place remaining noodles on top, cover with 2 cups of soup and remainder of ricotta mixture and shredded cheese.
• Cover with foil and bake for 40 minutes. Remover cover and bake for 10 minutes. Let stand for 10 minutes before serving.

Enjoy!

This post was sponsored by Imagine Foods. Thanks for taking the time to read sponsored content. It means a lot to me, and I greatly appreciate your readership!