September 11, 2010

Extra-Easy Spinach Lasagna

found on campbells.com

From: Campbell's Kitchen
Prep: 20 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 8
No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.

Ingredients:

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  
uncooked lasagna noodles
1/4 cup water

Directions:

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 3lasagna 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.

Recipe Tips:


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

No comments: