Butternut Squash and Spinach Lasagna
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 cup POLLY-O Original Ricotta Cheese
2 cloves garlic, minced
9 lasagna noodles, cooked
1 butternut squash (2 lb.), peeled, cut into 1/2-inch cubes
1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
Heat oven to 350°F.
Mix pasta sauce, ricotta and garlic until blended.
Spread 2/3 cup pasta sauce mixture onto bottom of 13×9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the squash and spinach, and 1/2 cup cheese. Repeat layers. Top with remaining noodles, pasta sauce mixture and cheese; cover.
Bake 50 min. to 1 hour or until squash is tender, uncovering for the last 10 min.
Recipe found here: Butternut Squash and Spinach Lasagna