2 (8 ounce) packages lasagna noodles
1 (2.25 ounce) package instant potato and pasta sauce mix
1 (10.5 ounce) can condensed mushroom soup
1 (10.5 ounce) can water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded carrots
1 cup roma (plum) tomatoes
1 cup chopped pea (optional)
1 cup chopped green onions
1 cup tomato sauce
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of salted water to a boil. Cook lasagna for 8 to 10 minutes or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, mix potatoes and sauce mix. In a separate bowl, mix water, spinach, carrots, tomatoes, and green onions. Pour mixture into pan and sprinkle with tomato sauce.
Bake in preheated oven for 20 minutes, or until center is firm and knife inserted into center comes out clean.