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Dinner Recipes

Double Veggie Lasagna

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

Serving Size:


Active Time:

25 min.

Total Time:

1 hr., 5 min.


  • 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


  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.

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