Extra-Easy Spinach Lasagna

  • Prep20 min.
  • Total1 hr. 20 min.
  • serv 8

No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.

POSTED IN: Dinner, Popular, Tomato Sauce, Vegetarian

WHAT YOU’ll NEED

  • 15

    ounce (1 container) ricotta cheese

  • 1

    package (10 ounces) frozen chopped spinach, thawed and well drained

  • 2

    cup shredded mozzarella cheese (about 2 cups)

  • 1

    jar (24 ounces) Prego® Fresh Mushroom Italian Sauce

  • 6

    uncooked lasagna noodles

  • 1/4

    cup water

  • HOW TO MAKE IT

    • 1

      Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.

    • 2

      Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.

    • 3

      Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.

made with

RECIPE TIPS

Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.