One-Pot Spinach Mushroom Lasagna

One skillet is all it takes to cook this hearty weeknight lasagna with mushrooms, spinach, rich tomato sauce, and cheese.

• Calories: 160 Calories

Ingredients

• 3 cups water
• 1 tablespoon olive oil
• 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
• ¾ cup shredded part-skim mozzarella cheese
• 1 ¼ cups part-skim ricotta cheese
• 12 uncooked lasagna noodles, broken into 2-inch pieces
• 8 ounces baby bella (crimini) mushrooms, chopped
• 1 teaspoon crushed red pepper flakes, or to taste
• 5 ounces fresh baby spinach, chopped
• 1 teaspoon Grated Parmesan cheese for garnish

Recipe Instructions

Step 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.

Step 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.

Step 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.