NO-BAKE GARDEN-FRESH LASAGNA

No-Bake Garden-Fresh Lasagna image

Learn how to prepare this flavorful No-Bake Lasagna with Fresh Veggies! Combine garlic, basil and mushrooms in this incredible lasagna dish.

Provided by My Food and Family

Categories Lasagna Recipes

Time 35m

Yield 6 servings

Number Of Ingredients 10

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Ingredients

6 lasagna noodles, uncooked, broken crosswise in half
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. chopped fresh basil
1 Tbsp. olive oil
1/2 lb. sliced fresh mushrooms
3 cloves garlic, minced
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce (1-1/2 cups)
1 pkg. (6 oz.) baby spinach leaves

Steps:

Cook noodles as directed on package, omitting salt. Meanwhile, mix ricotta, shredded cheese, 3 Tbsp. Parmesan and basil until blended.
Heat oil in large skillet on medium-high heat. Add mushrooms; cook 4 min., stirring after 2 min. Add garlic; cook 1 min. or until garlic is fragrant and mushrooms are tender and browned, stirring frequently. Stir in pasta sauce; simmer on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Add spinach; stir until spinach is wilted and evenly coated with sauce.
Spread 1/2 cup sauce onto bottom of 8-inch square microwaveable dish; top with 4 noodle pieces, half the cheese mixture and 1/3 cup of the remaining sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.
Microwave on HIGH 4 to 5 min. or until heated through and bubbly around the edges. Let stand 5 min. before serving.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g