This is another wonderful recipe from the folks at Campbell's Kitchen. If you'd like, you can substitute the mozzarella cheese with a blended Italian cheese. It's one of those personal taste kind of things.
Another tip is for thawing the spinach. I'm big on the microwave for those types of things. Campbell's apparently agrees. Microwave the spinach on HIGH for 3 minutes, stopping half way through to tear apart with a fork. Don't forget to drain it.
Pepperidge Farms makes a wonderful Texas Toast that is perfect with lasagna. Five minutes and you're done.
Extra-Easy Spinach Lasagna
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.
Makes: 8 servings (1 cup each).
