Submitted by Vera Fox

This quick and easy recipe is just perfect for when you want to cook something great tasting, but don’t have the time to cook “from scratch”. It’s also a wonderful change from regular lasagna with red sauce. It only takes minutes to put together (you don’t have to cook the lasagna noodles!) and it’s so good you’ll make it even when you do have extra time to cook.

• 1 (10 oz.) pkg. frozen chopped spinach
• 2 (15 oz.) jars Alfredo pasta sauce
• 1/2 C. milk
• 1 (8 oz.) pkg. uncooked lasagna noodles
• 1 C. part-skim ricotta cheese
• 1 egg beaten
• 8 oz. fresh mushrooms, sliced
• 1/2 C. shredded mozzarella cheese

Preheat oven to 350 degrees. Coat a 10x15 inch pan with cooking spray. Microwave spinach on high for 4 minutes. Mix in ricotta and egg, stir well to blend. Combine pasta sauce with milk and mix well.

Spread about 1/2 cup pasta sauce mixture in the bottom of the pan. Place 3 uncooked noodles on top of the sauce. Spread half of the spinach mixture over the noodles and half of the mushrooms. Place 3 more noodles on top and pour 1 1/2 C. of sauce over the noodles. Spread the remaining spinach mixture over the sauce and the rest of the mushrooms. Place 3 more noodles on top and pour remaining sauce evenly over them, then sprinkle with the mozzarella cheese.

Spray a sheet of aluminum foil with cooking spray and cover the dish tightly. Bake for 50-60minutes or until bubbly.Remove from oven, uncover, and spoon some sauce from the pan over the top of noodles. Turn the oven off and place the uncovered dish back into the warm oven for 15 minutes, then serve. Enjoy!