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Two-Step Lasagna

Two-Step Lasagna

Southern Living SEPTEMBER 2005

  • Yield: Makes 8 to 10 servings
  • Prep time:15 Minutes
  • Bake:1 Hour, 10 Minutes
  • Stand:5 Minutes


  • 12 no-cook lasagna noodles
  • 1 (16-ounce) package shredded mozzarella cheese (4 cups), divided


Drain spinach well, pressing between paper towels.

Stir together spinach and ricotta cheese.

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.

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.

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


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Two-Step Lasagna recipe