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Overnight Mediterranean Lasagna
(26 to 28-oz.) jar basil and tomato-flavored tomato pasta sauce
(2 1/4-oz.) can sliced ripe olives, drained
(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. 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.
To give your lasagna even more Mediterranean zest, us kalamata olives in place of the ripe olives.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 1 1/2 Fruit; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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