Spinach and Cheese Lasagna
9 uncooked lasagna noodles
2 cups shredded mozzarella, divided
2 cups ricotta cheese
10 ounces frozen chopped spinach, thawed and well-drained
½ cup grated or shredded Parmesan cheese
1 teaspoon dried Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
½ small onion, diced
26 ounces canned or bottled pasta sauce
Oven: 350 °
Cook pasta according to package directions and set aside. Stir together 1 ½ cups mozzarella, ricotta and next 5 ingredients. Sauté onion in a skillet coated with cooking spray over medium heat for 5-6 minutes or until tender. Stir into cheese mixture. Spread ½ cup pasta sauce on bottom of 11 x 7-inch baking dish coated with cooking spray. Layer with 3 noodles and ½ cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce. Bake 30 minutes. Sprinkle with remaining ½ cup mozzarella; bake 5 more minute or until cheese melts. Let stand 5 minutes before cutting.
Makes 8 servings.
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