The dreaded "dinner duty"

Do any of you despise "dinner duty" like I do??? I seriously make the same meals every week. I'm bored of it and so is my family. My biggest dilemma is trying to incorporate veggies into each meal. My kids are just not that into them. I've tried "hiding them" as Jessica Seinfeld's book suggested, but come on, garbanzo bean chocolate chip cookies....cauliflower mashed potatoes....they are no fools!!! While some of the recipes were "ok"...they are a pain in the ass to make. I know some of you are saying "just make regular veggies and make them eat them." I've tried....I've done ok with broccoli...they both really like it, but how many times a week can i make it. Now, I have found a terrific new recipe that was SO easy, VERY affordable and my kids LOVED it. Below is the recipe just in case you're interested....

Here are the ingredients- I made my own modifactions to it:

4 tbsp (1/2 stick) butter
4 tbsp all purpose-flour
3 cups milk (i used low fat)
Salt & pepper
Freshly grated nutmeg (i'm not a fan, so i left it out)
1½ c grated parmigiana-reggiano (i used fresh shredded instead)
2 tbsp extra virgin olive oil
1 garlic clove, cracked away from its skin
2 pounds spinach, (i used 2 bags and didn't chop it)
1 box no-boil lasagna noodles (not a HUGE fan of this, but if you're short on time, it's great. Otherwise, I'd boil regular lasagna noodles.

1. Preheat the oven to 375° f2. Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with Salt, pepper and nutmeg, and cook for a couple of minutes to thicken. Stir in half the parmigiana (about ¾ c). Set the sauce aside...it will get very thick!!

2. Heat the Olive oil in a large cast-iron skillet over medium-high. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the spinach a few handfuls at a time, and saute it. Don't let it wilt too much. Season the greens with salt and pepper.

3. Break the pasta into large pieces. Toss them into The pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle in the remaining ¾ c parmigiana into the skillet. Cover the skillet with it's lid. If you don't have a skillet lid, use tin foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the lid or the foil from the pan and let it finish cooking uncovered for about 15 more mins to brown the cheese. Most skillets are oven safe, if you're not sure....check on line!

My family LOVED this dish...they actually asked for 2nds. Give it a try...it's really good! Let me know how it goes!
Thanks Rachel Ray! :)

Happy Thanksgiving!!!