Extra-Easy Spinach Lasagna

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).

Ham and Cheese Lasagna

This is a different take on a classic Italian recipe.

Ham and Cheese Lasagna

Cheese Sauce
2 cans (10 3/4 oz) condensed Cheddar cheese soup
1 soup can filled with lowfat milk
1 can (14 1/2 0z) no-salt added diced tomatoes, drained, with large pieces cut up
1 tablespoon dry mustard
1 tablespoon instant minced onion
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese

1 tub (15 oz) ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
3/4 teaspoon ground nutmeg

12 uncooked, oven-ready lasagna noodles
1 bag (16 oz) frozen chopped broccoli, thawed and pressed dry on paper towels
1 1/2 cups shredded Cheddar cheese
8 oz. thinkly sliced baked Virginia ham
1 jar (12 oz) roasted red peppers, well drained and chopped

Preheat oven to 375 degrees. Lightly coat a 13 x 9-inch baking dish with non-stick cooking spray.

Cheese Sauce
Whisk ingredients in a 2-quart saucepan until blended. Heat, stirring with a whisk, until cheeses melt.

Mix ricotta, eggs, Parmesan cheese and the nutmeg in a bowl until thoroughly combined.

Layer lasagna in prepared baking dish as follows: Spread 1 cup cheese sauce over bottom, top with 4 overlapping noodles, 1/2 the ricotta mixture, the broccoli, 1 1/2 cups cheese sauce and 1/2 cup Cheddar sauce.

Finish with rest of noodles, cheese sauce and Cheddar cheese. Cover tightly with foil.

Bake 50 minutes or until sauce bubbles and noodles are tender. Uncover; bake 10 minutes longer. Let stand 15 minutes before cutting and serving.

Makes 8 servings.