No-Bake Garden-Fresh Lasagna
Prep: 35 min
Total: 35 min
Servings: 6 servings
What you need:
6 lasagna noodles, uncooked, broken crosswise in half
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup Shredded Italian Five Cheese with a TOUCH OF PHILADELPHIA
¼ cup grated parmesan cheese, divided
2 tbsp. chopped fresh basil
1 tbsp. olive oil
½ lb. sliced fresh mushrooms
3 cloves garlic, minced
1 jar (14 oz.) spaghetti sauce (1-1/2 cups)
1 pkg. (6 oz.) baby spinach leaves
Make No-Bake Garden-Fresh Lasagna
COOK noodles as directed on package, omitting salt. Meanwhile, mix ricotta, shredded cheese, 3 Tbsp. Parmesan and basil until blended.
HEAT oil in large skillet on medium-high heat. Add mushrooms; cook 4 min., stirring after 2 min. Add garlic; cook 1 min. or until garlic is fragrant and mushrooms are tender and browned, stirring frequently. Stir in spaghetti sauce; simmer on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Add spinach; stir until spinach is wilted and evenly coated with sauce.
SPREAD 1/2 cup sauce onto bottom of 8-inch square microwaveable dish; top with 4 noodle pieces, half the cheese mixture and 1/3 cup of the remaining sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.
MICROWAVE on HIGH 4 to 5 min. or until heated through and bubbly around the edges. Let stand 5 min. before serving.
- Part Skim Ricotta Cheese