One-Pot Spinach Mushroom Lasagna
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Description
One skillet is all it takes to cook this hearty weeknight lasagna with mushrooms, spinach, rich tomato sauce, and cheese.
Ingredients
- 1 tablespoon olive oil
- 8 ounces baby bella (crimini) mushrooms, chopped
- 1 teaspoon crushed red pepper flakes, or to taste
- 5 ounces fresh baby spinach, chopped
- 1 (24 ounce) jar Ragu® Old World Style® Traditional Sauce
- 3 cups water
- 12 uncooked lasagna noodles, broken into 2-inch pieces
- 1 ¼ cups part-skim ricotta cheese
- ¾ cup shredded part-skim mozzarella cheese
- 1 teaspoon Grated Parmesan cheese for garnish
Directions
- 1. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add red pepper flakes and spinach, cooking until spinach is wilted.
- 2. Stir in Ragu® Sauce and water. Bring to a boil. Stir in uncooked noodles. Reduce heat to medium and cook covered until noodles are tender, about 20 minutes. Note: be sure to stir frequently so the noodles do not settle at the bottom of the pan.
- 3. Top noodles with spoonfuls of ricotta cheese and then sprinkle with mozzarella cheese. Reduce heat to a simmer and cook covered until cheese is melted (about 5 minutes). Sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts
serving: 12 servings
calories: 160.4 kcal
carbohydrates: 24.3 g
protein: 7 g
saturated fat: 1.2 g
cholesterol: 4.7 mg
sodium: 409 mg
fiber: 2.7 g
sugar: 3.4 g
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