box (10 ounces) frozen chopped spinach, thawed and squeezed dry
2
eggs
1/4
cup grated Parmesan cheese
1
teaspoon salt
1
teaspoon dried Italian seasoning
16
lasagna noodles, cooked and drained
1. Preheat oven to 375°F. In 12-inch skillet, heat olive oil over medium heat. Cook carrots, mushrooms, onion and garlic until carrots are almost tender, about 5 minutes. Stir in Pasta Sauce; heat through.
2. Meanwhile, in medium bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, spinach, eggs, Parmesan cheese, salt and Italian seasoning; set aside.
3. In 13×9-inch baking dish, evenly spread 1/2 cup sauce mixture. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread one third of ricotta mixture over noodles; repeat layers, ending with noodles. Top with remaining sauce and 1/2 cup mozzarella cheese. Cover with foil and bake 40 minutes. Remove foil and continue baking 10 minutes or until bubbling.
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