Overnight Mediterranean Lasagna

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

Prep Time

Minutes

Total Time

13:25

Hrs:Mins

Makes

servings

(26 to 28-oz.) jar basil and tomato-flavored tomato pasta sauce

(2 1/4-oz.) can sliced ripe olives, drained

cup water

(15-oz.) container ricotta cheese

tablespoons lemon juice

teaspoons dried oregano leaves

uncooked lasagna noodles

oz. (4 cups) shredded mozzarella cheese

(4-oz.) pkg. basil and tomato feta cheese, crumbled

(9-oz.) pkg. Green Giant® Frozen Spinach, thawed, well drained

In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
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.
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.
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.

Makes 8 servings

Make It Special

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

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.