With the help of no-boil noodles and the heat of a covered skillet, you can get this Sunday-night classic on the table any night of the week.
1 (24 oz) jar marinara sauce
6 oz no-boil lasagna noodles
2 cups frozen chopped spinach, thawed and squeezed dry
1 cup part-skim ricotta
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan cheese
Basil, for garnish
In a deep, 12-inch skillet, heat the sauce and ½ cup water to a simmer on medium-high. Break the lasagna noodles into thirds.
Tuck individual noodle pieces into sauce, making sure each is coated. Cover and reduce heat to low. Cook 15 min., stirring gently 2–3 times to prevent noodles from sticking to pan or each other.
Meanwhile, in a medium bowl, stir together the spinach, ricotta, salt, and pepper. Uncover skillet after 15 min. and dollop ricotta mixture over and under some of the noodles. Sprinkle with mozzarella. Cover and cook another 10 min., until cheese is melted. Garnish with Parmesan and basil.