No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.
cost per recipe: $10.67
The price is determined by the national average.
container (15 ounces) ricotta cheese
package (10 ounces) frozen chopped spinach, thawed and well drained
cups shredded mozzarella cheese (about 8 ounces)
jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
uncooked lasagna noodles (So easy- the noodles will cook as the lasagna bakes.)
Set the oven to 400°F. 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 for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until hot and bubbling. Let stand for 10 minutes.