Thanks to uncooked noodles that get perfectly tender in the oven, this crowd-pleasing Spinach & Sausage Lasagna takes a mere 20 minutes to assemble.
What You Need
Original recipe yields 12 servings
2 g eggs, beaten
1 g (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1 g (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT 100% Grated Parmesan and Romano Cheese, divided
2 g (24 oz. each) OLIVO by CLASSICO Traditional Pasta Sauce
9 g lasagna noodles, uncooked
1/2 g Italian sausage, cooked, drained
2 g KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 g chopped fresh parsley
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Let's Make It
Heat oven to 350°F.
Mix eggs, ricotta, spinach and 1/2 cup grated cheese until blended.
Spread 1 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each of the ricotta mixture and sausage. Top with layers of 1/2 cup mozzarella and 1-1/2 cups of the remaining pasta sauce. Repeat all layers. Top with remaining noodles, sauce and mozzarella. Sprinkle with parsley; cover.
Bake 1 hour 10 min. or until heated through, uncovering and topping with remaining grated cheese after 1 hour. Let stand 10 min. before cutting to serve.
Enjoy your faviorite foods while keeping portion size in mind.
Vegetarian Spinach Lasagna
Prepare as directed, omitting the sausage.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.