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Overnight Mediterranean Lasagna

Overnight Mediterranean Lasagna
  • Prep 15 min
  • Total 13 hr 25 min
  • Servings 8
Enjoy this Mediterranean lasagna made with frozen spinach and three types of cheese – a delicious casserole dinner.
Updated October 18, 2016

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. frozen spinach, thawed, well drained

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
55%
Cholesterol
55mg
18%
Sodium
1000mg
42%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
12%
Sugars
2g
Protein
29g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
70%
70%
Iron
15%
15%
Exchanges:
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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