Extra-Easy Spinach Lasagna

Campbell's Extra-Easy Spinach Lasagna Recipe

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

8

Servings: 1 cup each

Bake: 50 min.

Stand: 10 min.

Made With

  • Prego® Fresh Mushroom Italian Sauce

    Prego® Fresh Mushroom Italian Sauce

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What You'll Need

15 ounces (1 container) 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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  • Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
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RID#25326

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