| 1 box | BARILLA Oven Ready Lasagne |
| 1 jar | BARILLA Italian Baking Sauce |
| 2 boxes (10 ounces each) | frozen chopped spinach |
| 1 cup | ricotta cheese |
| 4 ounces | cream cheese |
| 1 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/2 cup | freshly grated Parmesan cheese |
| 2 cups (8 ounces) | shredded mozzarella cheese |
PREHEAT oven to 375 degrees.
STIR 1 cup Italian Baking Sauce into spinach; set aside. Add 1/2 cup water to remaining sauce.
MIX ricotta cheese, cream cheese, salt and pepper.
To assemble Lasagne:
SPREAD 3/4 cup sauce in 13x9-inch baking dish; top with 4 lasagne sheets.
SPREAD 3/4 cup ricotta cheese mixture completely over lasagne.
TOP with 1/3 cup sauce and 1/2 of spinach mixture.
SPRINKLE on Parmesan cheese and half of mozzarella cheese.
REPEAT layering with 4 lasagne sheets, remaining ricotta cheese mixture, 1/3 cup Sauce, remaining spinach mixture and remaining lasagne sheets.
SPREAD remaining sauce over lasagne and top with remaining mozzarella cheese.
COVER with foil and bake 50 minutes or until thoroughly heated. Uncover; let stand 10 minutes before serving.
Substitute frozen chopped broccoli for spinach