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Easy Vegetarian Lasagna

Ingredients
  

  • 1 box no boil lasagna noodles
  • 2 - 24 oz jars Vodka Pasta Sauce
  • 1 -24 oz container of Ricotta cheese
  • 1 - 8 oz Jar of Pesto Sauce
  • 1 - 16 oz bag of frozen chopped spinach thawed
  • 1 - 8 oz bag shredded Italian cheese mix

Instructions
 

  • Preheat oven to 350 degrees
  • Mix the ricotta and pesto together in a bowl
  • Spray a 13 x 9 pan with cooking spray.
  • Build the lasagna by first spreading approx 1/2 of one jar of vodka sauce
  • Layer four noodles on top
  • Next spread 1/3 of the ricotta and pesto mix
  • Then 1/3 of the spinach
  • 1/4 of the shredded cheese.
  • Layer four more noodles
  • Pour the 2nd half of the 1st bottle of vodka sauce.
  • 1/3 ricotta & pesto mix
  • 1/3 spinach
  • 1/4 of shredded cheese
  • 4 more noodles
  • 1/2 of the 2nd jar of vodka sauce
  • Remaining ricotta & pesto
  • Remaining spinach
  • 1/2 of the remaining shredded cheese
  • Final layer of noodles
  • The remaining vodka sauce
  • Remaining shredded cheese.
  • Cover with foil (remove for last 10 minutes)
  • Bake for 35-40 minutes

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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