One-pot Spinach Mushroom Lasagna

ingredients

• servings: 12
• 1 tablespoon olive oil
• 8 ounces baby bella (crimini) mushrooms, chopped
• 1 teaspoon crushed red pepper flakes, or to taste
• 5 ounces fresh baby spinach, chopped
• 1 (24 ounce) jar ragu® old world style® traditional sauce
• 3 cups water
• 12 uncooked lasagna noodles, broken into 2-inch pieces
• 1 1/4 cups part-skim ricotta cheese
• 3/4 cup shredded part-skim mozzarella cheese
• grated parmesan cheese for garnish (optional)

recipe

• 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.
• 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.
• 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.