Extra-Easy Spinach Lasagna

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

At a glance

Prep

20 min.

Total

1 hr. 20 min.

Serves

Servings: 1 cup each

Bake: 50 min.

Stand: 10 min.

Made With

Prego® Fresh Mushroom Italian Sauce

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces 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.

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Recipe Nutritional Information

Made With	Prego Fresh Mushroom Italian Sauce
Calories	294
Total Fat	11g
Saturated Fat	6g
Cholesterol	32mg
Sodium	557mg
Total Carbohydrate	30g
Dietary Fiber	4g
Protein	19g
Vitamin A	97%DV
Vitamin C	7%DV
Calcium	41%DV
Iron	12%DV