No-Bake Garden-Fresh Lasagna

Ingredients

• 6 oz baby spinach leaves 
• 2 Tbsp basil fresh chopped
• 0.5 lb mushrooms fresh sliced
• 3 cloves garlic minced
• 1 cup italian* five cheese shredded with a touch of philadelphia kraft
• 6  lasagna noodles uncooked
• 1 Tbsp olive oil 
• 0.3 cup parmesan cheese divided grated kraft
• 1 cup polly-o natural part skim ricotta cheese 
• 1.5 cups classico family favorites pasta sauce traditional

Equipment

• frying pan
• microwave

Directions

1. Cook noodles as directed on package, omitting salt. Meanwhile, mix ricotta, shredded cheese, 3 Tbsp. Parmesan and basil until blended.
2. Heat oil in large skillet on medium-high heat.
3. Add mushrooms; cook 4 min., stirring after 2 min.
4. Add garlic; cook 1 min. or until garlic is fragrant and mushrooms are tender and browned, stirring frequently. Stir in pasta sauce; simmer on medium heat 5 min. or until heated through, stirring frequently.
5. Remove from heat.
6. Add spinach; stir until spinach is wilted and evenly coated with sauce.
7. Spread 1/2 cup sauce onto bottom of 8-inch square microwaveable dish; top with 4 noodle pieces, half the cheese mixture and 1/3 cup of the remaining sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.
8. Microwave on HIGH 4 to 5 min. or until heated through and bubbly around the edges.
9. Let stand 5 min. before serving.