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Two-Step Lasagna

Prep time 15 mins
Bake time 1 hr, 10 mins
Stand time 5 mins
Yield Makes 8 to 10 servings


  • 1 (10-ounce) package frozen spinach, thawed
  • 1 (15-ounce) package ricotta cheese
  • 1 recipe Meat Lover's Chunky Sauce*
  • 12 no-cook lasagna noodles
  • 1 (16-ounce) package shredded mozzarella cheese (4 cups), divided

How to Make It

  1. Drain spinach well, pressing between paper towels.

  2. Stir together spinach and ricotta cheese.

  3. Spread 3 cups sauce in a lightly greased 13- x 9-inch baking dish. Arrange 4 noodles over sauce. Spread spinach mixture evenly over noodles. Sprinkle one-third mozzarella cheese evenly over spinach mixture; arrange 4 noodles over mozzarella. Top with 3 cups sauce and one-third mozzarella cheese. Top with remaining noodles and sauce. Cover tightly with aluminum foil.

  4. Bake at 350° for 1 hour. Uncover and sprinkle evenly with remaining one-third mozzarella cheese. Bake 10 more minutes. Let stand 5 minutes before serving.

  5. *9 cups Speedy Marinara Sauce may be substituted for 1 recipe Meat Lover's Chunky Sauce.