Ingredients Serves 8
| 15 oz container ricotta cheese |
| 10 oz package chopped frozen spinach, thawed and well drained |
| 2 cup mozzarella cheese, shredded |
| 3 cup Prego® Fresh Mushroom Italian sauce |
| 6 uncooked lasagna noodles |
| 1⁄4 cup water |
Directions
- Prep 20 min
- Cook 60 min
- Ready 80 min
- 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.
