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Super-Easy Spinach Lasagna

Source: America's Test Kitchen
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 4
Jarred Alfredo sauce, frozen spinach and no-boil noodles make this lasagna an easy dinner option.
1 (15-ounce) jar Alfredo sauce
1 cup water
10 ounces frozen spinach, thawed, squeezed dry, and chopped fine
1 tomato, cored and cut into 1/2-inch pieces
4 ounces Fontina cheese, shredded (1 cup)
1/8 ounce dried porcini mushrooms, rinsed and minced
4 ounces (1/2 cup) ricotta cheese (do not use low-fat or nonfat)
6 no-boil lasagna noodles
Super-Easy Spinach Lasagna Recipe at
Adjust oven rack to middle position and heat oven to 425 degrees. Grease 8-inch square baking dish with vegetable oil spray.

Combine Alfredo sauce, water, spinach, tomato, 1/2 cup fontina, and mushrooms in bowl until uniform. Gently fold in ricotta, leaving some clumps. Spread 1/2 cup sauce into prepared baking dish. Lay 2 noodles into dish, and top with 1 1/3 cups sauce. Repeat layering of noodles and sauce two more times.

Cover lasagna and microwave until just warmed in center, about 5 minutes. Uncover, top with remaining 1/2 cup fontina, place in oven and bake until cheese is just beginning to brown, 15 to 20 minutes. Let cool slightly and serve.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 09/20/2013
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Rating: 1
by: Maureen Reviewed: 04/14/2014
One big problem
The prep was quick and easy, and it didn't taste bad--not great either--but after microwaving in advance, per the instructions, and then baking for the full amount of time, the lasagna noodles were half raw. Which is something you don't know about till you actually dig in. The sauce was also on the soupy side, so apparently the pasta didn't absorb all the liquid. A big disappointment and a waste of ingredients from a source I can usually trust.
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