Warm, comforting, rich lasagna full of vegetables and meaty flavor. A real crowd pleaser.
Cook noodles according to package directions in salted water, making sure not to get them too soft.
Place ½ c sauce in the bottom of 9 x 13 pan.
Add a layer of cooked noodles to cover entire pan.
Add about half the spinach and kohlrabi.
Add salt and pepper to vegetables if desired.
Add about half the spaghetti sauce. Sprinkle with ½ of all three cheeses.
Add another layer of noodles, the remaining spinach and kohlrabi, the remaining sauce and sprinkle with the remaining cheese.
Bake at 350 until top is lightly browned and lasagna is bubbly. Allow to cool for 15 minutes before slicing into pieces.
Other vegetables can be substituted if desired. Broccoli or cauliflower would have the same cooking time. If you use squash or carrots, I suggest grating them so they will cook faster.