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.

Chocolate Chip-Popcorn Bars



These tempting bars are like a cookie bar and a popcorn ball all rolled into one.
Prep Time: 20 Min
Total Time: 2 Hr 10 Min
Makes: 36
INGREDIENTS:
Crust
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
4
Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*
Topping
3 1/2
cups miniature marshmallows
1
bag (3.5 oz) butter-flavor microwave popcorn, popped
2/3
cup light corn syrup
1/4
cup butter or margarine
1
bag (10 oz) peanut butter chips
1
cup semisweet chocolate chips
 
DIRECTIONS:
  • Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust.
  • Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff.
  • Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
  • In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft):
Bake crust 13 to 18 minutes.
Nutritional Information:
1 Serving (1 Bar)
  • Calories 190
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 5mg;
  • Sodium 110mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 0g,
    • Sugars 17g),
  • Protein 2g;
Percent Daily Value*:
  • Vitamin A 0%;
  • Vitamin C 0%;
  • Calcium 0%;
  • Iron 2%;
Exchanges:
  • 1/2 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.

found on: phillsbury