ounce (1 container) ricotta cheese
package (10 ounces) frozen chopped spinach, thawed and well drained
cup shredded mozzarella cheese (about 2 cups)
jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
uncooked lasagna noodles
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
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.
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.