No-Oven Garden-Fresh Lasagna

• 6 lasagna noodles, uncooked, broken crosswise in half
• 1 cup part-skim ricotta cheese
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
• 1/4 cup Kraft 100% Parmesan Grated Cheese, divided
• 2 Tbsp. chopped fresh basil
• 1 Tbsp. olive oil
• 1 pkg. (227 g) sliced fresh mushrooms
• 3 cloves garlic, minced
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 6 cups loosely packed baby spinach leaves

1. Cook noodles as directed on package, omitting salt.
2. Meanwhile, mix ricotta, shredded cheese, 3 Tbsp.
3. Parmesan and basil until blended.
4. Heat oil in large skillet on medium-high heat.
5. Add mushrooms; cook 4 min., stirring after 2 min.
6. Add garlic; cook 1 min.
7. or until garlic is fragrant and mushrooms are tender and browned, stirring frequently.
8. Stir in pasta sauce; simmer on medium heat 5 min.
9. or until heated through, stirring frequently.
10. Remove from heat.
11. Add spinach; stir until spinach is wilted and evenly coated with sauce.
12. 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.
13. Repeat layers.
14. Top with remaining noodles, sauce and Parmesan.
15. Microwave on HIGH 4 to 5 min.
16. or until heated through and bubbly around the edges.
17. Let stand 5 min.
18. before serving.

lasagna noodles, ricotta cheese, cheese, fresh basil, olive oil, mushrooms, garlic, pasta sauce, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/no-oven-garden-fresh-lasagna-146268.aspx (may not work)