Campbell's Kitchen Home > Recipes > Extra-Easy Spinach Lasagna

Extra-Easy Spinach Lasagna

No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.

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  

6 uncooked lasagna noodles

1/4 cup water

  • 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 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.
  • 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.

Ratings & Reviews

(25) Average rating from 25 members

  • Submitted by: Karen V.

    Date: 08/24/2008

    Super easy and super fast. My husband and I both enjoyed it and the leftovers.

  • Submitted by: Karen V.

    Date: 08/24/2008

    Super easy and super fast. My husband and I both enjoyed it and the leftovers.

  • Submitted by: Lisa W.

    Date: 03/30/2008

    This recipe is perfect for weeknights as well as to give to friends when they are in need. My family loves it!

  • Submitted by: Winnie A.

    Date: 03/09/2008

    I used whole wheat lasagna noodles and frozen mixed vegetables instead of spinach. I added the vegetables frozen. Delicious!!

Reviews 1-4 of 14

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Nutritional Information

We're sorry. Nutrition information is not available for this recipe.

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At a Glance

Prep: 20 minutes

Bake: 50 minutes

Stand: 10 minutes

Makes: 8


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