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Springtime Lasagna
  • Prep
  • Total
  • Serving

Springtime Lasagna

Made With


  • 4 cups marinara sauce, divided
  • 1-1/2 cups water
  • 1/2 cup white wine
  • 11 no-boil lasagna noodles
  • Cooking spray
  • 2 (6-ounce) packages fresh baby spinach
  • 1-1/2 pounds fresh button mushrooms, quartered
  • 1/2 teaspoon salt, divided
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon crushed red pepper flakes
  • 1 (32-ounce) container Frigo® Part-Skim Ricotta Cheese
  • 1 large egg
  • 1/2 cup (2 ounces) Frigo® Fresh Grated Parmesan Cheese
  • 1/2 cup (2 ounces) Frigo® Part-Skim Mozzarella Cheese, shredded


Preheat the oven to 400ºF.

Combine the first 3 ingredients and spread 1 1/2 cups of the sauce mixture over the bottom of a 13x9-inch baking dish. Place 3 noodles over the sauce in the baking dish.

Heat a large non-stick pan over medium-high heat and coat the pan with cooking spray. Add the spinach to the pan and sauté for 4 minutes or until wilted. Transfer the spinach to a large bowl.

Return the pan to the heat and coat it with cooking spray. Add the mushrooms and 1/4 teaspoon of salt to the pan and sauté 10 minutes or until the liquid evaporates. Add the garlic to the pan and sauté 1 minute.

Add the mushroom mixture, remaining 1/4 teaspoon of salt, oregano and the next 4 ingredients (through the egg) to the spinach, stirring well.

Spread 1/2 of the Frigo® Part-Skim Ricotta Cheese mixture over the noodles and top with 4 noodles. Repeat the procedure with the remaining cheese mixture and the last 4 noodles.

Pour the remaining sauce mixture over the noodles. Bake, uncovered, for 40 minutes. Combine the Frigo® Fresh Grated Parmesan Cheese and Frigo® Part-Skim Mozzarella Cheese and sprinkle evenly over the lasagna. Bake an additional 15 minutes or until the cheese is melted.

Ricotta Cheese Recipes

Pasta With Ricotta Sauce
  • Prep
  • Total

Pasta With Ricotta Sauce