Double Veggie Lasagna

Oven-ready noodles and jarred sauce guarantee this layered classic preps in just 25 minutes.

Ingredients

• 1 cup ricotta cheese
• 1½ cups shredded Italian cheese blend
• 1 Tbs. olive oil
• 1 lb. baby portobella mushrooms, sliced
• ½ of (12 oz.) pkg. frozen spinach, thawed, drained
• 1 (15 oz.) jar garlic alfredo pasta sauce
• 12 oven-ready lasagna noodles

Instructions

1. Heat oven to 350°F. Grease 10-cup baking pan. Mix ricotta and ½ cup cheese blend. In skillet, heat oil over medium-high heat; and mushrooms. Cook until browned, 8 min.; add spinach and ¼ tsp. salt; cook until heated through. Drain excess liquid.
2. Mix sauce and ½ cup water; spread ½ cup in pan. Top with 4 noodles, ½ cup sauce and half of mushroom and ricotta mixtures. Repeat layering. Top with remaining noodles, sauce and cheese blend. Cover; bake 30 min. Uncover; broil until browned, 2 min.