A delicious blend of cheeses and roasted garlic pasta sauce take this comforting Italian casserole to a whole new level of yum.
Serving Size:
6
Active Time:
40 min.
Total Time:
1 hr., 10 min.
Ingredients
- 12 oven-ready lasagna noodles, from 9-oz. pkg.
- 1 Tbs. olive oil
- 1 onion, chopped
- 1 (16 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
- 1 clove garlic, minced
- ¼ tsp. salt
- ¼ tsp. pepper
- 1½ cups shredded Italian 4-cheese blend
- 1 cup ricotta cheese
- 1 (24 oz.) jar roasted garlic pasta sauce
- Fresh oregano (optional)
Instructions
- Heat oven to 350°F. Place noodles in 13”x9” baking dish, overlapping as needed; pour hot tap water halfway up side of dish. Let noodles soak until softened, 10 min. Transfer noodles in single layer to paper towels. Pat dry with towels; cover. Dry baking dish.
- Meanwhile, in 12” nonstick skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until softened, 5-7 min. Add spinach, garlic, salt and pepper; cook, stirring, until almost tender, 5 min. Transfer to bowl; cool. Stir in 1 cup shredded cheese and ricotta.
- Spoon 1 cup sauce over bottom of same baking dish. Dividing evenly, spoon spinach filling onto one short end of each noodle; roll up to enclose filling. Place in baking dish seam side down; top with remaining sauce. Cover.
- Bake until hot and noodles are tender, 20-25 min. Uncover; top with remaining cheese. Bake until cheese is melted, 5 min. Garnish with oregano.
