Overnight Mediterranean Lasagna

Here’s Mediterranean lasagna made with Green Giant® frozen spinach and three types of cheese – a delicious casserole dinner.

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Servings 8

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ingredients 10
Prep Time 15 min
Total Time 13 hr 25 min

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. Green Giant® Frozen Spinach, thawed, well drained

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Directions

1 In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
2 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.
3 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.
4 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.