- 1 tablespoon olive oil
- 8 ounces baby bella (crimini) mushrooms, chopped
- 1 teaspoon crushed red pepper flakes, or to taste
- 5 ounces fresh baby spinach, chopped
- 1 (24 ounce) jar Ragu® Old World Style® Traditional Sauce
- 3 cups water
- 12 uncooked lasagna noodles, broken into 2-inch pieces
- 1 1/4 cups part-skim ricotta cheese
- 3/4 cup shredded part-skim mozzarella cheese
- Grated Parmesan cheese for garnish (optional)
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add red pepper flakes and spinach, cooking until spinach is wilted.
- Stir in Ragu(R) Sauce and water. Bring to a boil. Stir in uncooked noodles. Reduce heat to medium and cook covered until noodles are tender, about 20 minutes. Note: be sure to stir frequently so the noodles do not settle at the bottom of the pan.
- Top noodles with spoonfuls of ricotta cheese and then sprinkle with mozzarella cheese. Reduce heat to a simmer and cook covered until cheese is melted (about 5 minutes). Sprinkle with grated Parmesan cheese, if desired.
04/01/2018
recipepes.com
One-Pot Spinach Mushroom Lasagna, recipe
PT15M
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5
455 calories
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