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[quote=Anonymous][quote=Anonymous][quote=Anonymous]
I've been making this a lot recently, it really is Extra Easy Spinach Lasagna as the names says. I've tried several modifications and they were all good too.

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25326

1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodles
1/4 cup water
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
RECIPE TIPS
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.[/quote]

This looks incredible! Thank you.

To the other poster, I'd be up for the white sauce recipe if it isn't too heavy. I'm not a huge cream sauce fan but DH would dig it.[/quote]

This sounds really similar to a spinach lasagna recipe I make-- I just wanted to say that in terms of frozen spinach, "thawed and well drained" means rung out with towels!  Really squeeze out that water or you'll have a soupy result!  [/quote]

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