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    18 lasagna noodles, uncooked
    1 pound cooked ground beef.
    4 cups shredded Mexican Style (Monterey Jack and Cheddar) cheese,
divided
    1 can (13.5 oz) spinach, well drained
    1 cup crumbled garlic and herb feta cheese
    1 container (46 oz) V* vegetable juice (1 quart 14 oz)
Preheat oven to 400 F
Place 6 lasagna noodles into 12-x 9 x 2 inch baking pan.
Layer noodles with cooked ground beef, spinach feta cheese, and 2 cups
other cheese.
Place remaining noodles on top; pour vegetable juice evenly over noodles.
Sprinkle remaining 2 cups of cheese on top of noodles.
Cover with foil and bake 1 hour.
Remove foil and bake an additional 15 minutes until bubbly.
Remove from oven; let stand 15 to 20 minutes
Serves 8 to 10
Tip:  Plain feta cheese can be substituted for the garlic and herb feta
cheese