Gluten Free Lasagne with Spinach, Corn & Marinara Sauce

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Ingredients

Ingredients for 12 people

  • 12 Barilla® Gluten Free Oven-Ready Lasagne sheets
  • 2 jars Barilla® Marinara sauce
  • 1 tablespoon extra virgin olive oil
  • 1 15-ounce container Ricotta cheese
  • 1 8-ounce bag mozzarella cheese, shredded
  • 1 bag frozen spinach, thawed and chopped
  • 1 bag frozen corn, thawed
  • 1 cup Asiago cheese, shredded
  • Salt and black pepper to taste

Instructions

  1. 1
    Preheat the oven to 425° F.
  2. 2
    Season ricotta cheese with salt and pepper, stir in spinach and corn and set aside.
  3. 3
    Grease a 13x9" baking pan with olive oil. Pour 1/2 jar of sauce to the bottom of the pan, cover with four sheets of pasta, slightly overlapped, then cover the pasta with 1/2 jar of sauce, 1/3 mozzarella, 1/3 ricotta/spinach & corn mixture, 1/3 Asiago. Repeat with the same order two more times, being careful to place the sauce strictly on the pasta.
  4. 4
    Cover with aluminum foil and bake for 40 minutes covered and 20 minutes uncovered.
  5. 5
    Let rest 20 minutes before serving.

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