Ingredients
- 1 container (15 oz.) ricotta cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
- 2 cups shredded Mozzarella cheese
- 1 jar (1 lb. 10 oz.) Prego Fresh Mushroom Italian Sauce (3 cups)
- 6 uncooked lasagna noodles
- 1/4 cup water
Directions
Mix ricotta cheese, spinach and 1 cup mozzarella cheese. Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover. Bake at 400 degrees F for 40 minutes. Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.
Tip: To thaw Spinach, microwave on HIGH 3 minutes, breaking apart with fork halfway through heating.
Source: From Campbell's Kitchen newsletter
By Connie from Cotter, AR
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