Ingredients
1
(26 to 28-oz.) jar basil and tomato-flavored tomato pasta sauce
1
(2 1/4-oz.) can sliced ripe olives, drained
1
cup water
1
(15-oz.) container ricotta cheese
2
tablespoons lemon juice
2
teaspoons dried oregano leaves
8
uncooked lasagna noodles
16
oz. (4 cups) shredded mozzarella cheese
1
(4-oz.) pkg. basil and tomato feta cheese, crumbled
1
(9-oz.) pkg. frozen spinach, thawed, well drained
Preparation
In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
Repeat layering with 1/2 cup sauce mixture, remaining 4 noodles, 1 cup of the remaining mozzarella cheese, remaining ricotta mixture, remaining feta cheese and remaining sauce mixture. Cover tightly with plastic wrap; refrigerate at least 12 hours or overnight.
Heat oven to 350°F. Uncover baking dish; bake 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 15 to 20 minutes or until casserole is bubbly, noodles are tender, and cheese is melted. Let stand 15 minutes before serving.
