Overnight Mediterranean Lasagna

Enjoy this Mediterranean lasagna made with Green Giant® frozen spinach and three types of cheese – a delicious casserole dinner.

  • Prep Time 15 min
  • Total Time 13 hr 25 min
  • Servings 8

Ingredients

1
(26 to 28-oz.) jar basil and tomato-flavored tomato pasta sauce
1
(2 1/4-oz.) can sliced ripe olives, drained
1
cup water
1
(15-oz.) container ricotta cheese
2
tablespoons lemon juice
2
teaspoons dried oregano leaves
8
uncooked lasagna noodles
16
oz. (4 cups) shredded mozzarella cheese
1
(4-oz.) pkg. basil and tomato feta cheese, crumbled
1
(9-oz.) pkg. Green Giant™ Frozen Spinach, thawed, well drained
  • 1 In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
  • 3 Repeat layering with 1/2 cup sauce mixture, remaining 4 noodles, 1 cup of the remaining mozzarella cheese, remaining ricotta mixture, remaining feta cheese and remaining sauce mixture. Cover tightly with plastic wrap; refrigerate at least 12 hours or overnight.
  • 4 Heat oven to 350°F. Uncover baking dish; bake 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 15 to 20 minutes or until casserole is bubbly, noodles are tender, and cheese is melted. Let stand 15 minutes before serving.

Expert Tips

To give your lasagna even more Mediterranean zest, us kalamata olives in place of the ripe olives.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
),
Cholesterol
55mg
55%;
Sodium
1000mg
1000%;
Total Carbohydrate
30g
30%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
70%;
Iron
15%;
Exchanges:
1/2 Starch; 1 1/2 Fruit; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.