OVERNIGHT MEDITERRANEAN LASAGNA

Overnight Mediterranean Lasagna image

Enjoy this Mediterranean lasagna made with frozen spinach and three types of cheese - a delicious casserole dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 13h25m

Yield 8

Number Of Ingredients 10

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Ingredients

1 (26 to 28-oz.) jar basil and tomato-flavored tomato pasta sauce
1 (2 1/4-oz.) can sliced ripe olives, drained
1 cup water
1 (15-oz.) container ricotta cheese
2 tablespoons lemon juice
2 teaspoons dried oregano leaves
8 uncooked lasagna noodles
16 oz. (4 cups) shredded mozzarella cheese
1 (4-oz.) pkg. basil and tomato feta cheese, crumbled
1 (9-oz.) pkg. frozen spinach, thawed, well drained

Steps:

In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
Repeat layering with 1/2 cup sauce mixture, remaining 4 noodles, 1 cup of the remaining mozzarella cheese, remaining ricotta mixture, remaining feta cheese and remaining sauce mixture. Cover tightly with plastic wrap; refrigerate at least 12 hours or overnight.
Heat oven to 350°F. Uncover baking dish; bake 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 15 to 20 minutes or until casserole is bubbly, noodles are tender, and cheese is melted. Let stand 15 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 55 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 2 g