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