Quick, Easy -N- Fast Greek Style Lasagna

1 (27 oz.) jar garden style OR sun-dried tomato and basil pasta sauce
9 oven ready, no boil lasagna noodles (from a 9 oz. box), uncooked
1 (6 oz.) package prewashed fresh baby spinach
1/2 C. each chopped red onion and red bell pepper, microwaved together in microwave oven on high power 1 to 2 minutes until softened
1 to 1 1/2 C. pitted, cut up kalamata olives
1 (28 oz.) can diced, peeled tomatoes, drained
16 basil leaves
1 C. shredded mozzarella cheese
2 C. crumbled feta cheese 

Spoon 1 cup pasta sauce over bottom of a 12x8-inch rectangular baking dish. Top with 3 uncooked lasagna noodles.

Spread evenly with 1/2 of package of spinach, then sprinkle evenly with all of onion-red pepper mixture, 1/2 of olive pieces, 1/2 of drained tomato pieces, 8 basil leaves, 1/2 cup shredded mozzarella and 1 cup crumbled feta.

Add 1/2 of remaining sauce, spreading evenly. Add another layer of 3 noodles, remaining spinach leaves, remaining olive pieces, tomato pieces, basil leaves and crumbled feta. Add remaining 3 noodles and remaining sauce. Cover tightly with foil.

Bake in preheated 375�F. oven 50 to 55 minutes. Remove cover, top with remaining 1/2 cup mozzarella cheese and bake 5 to 10 minutes longer. Let stand 10 to 15 minutes before serving.

Makes 6 servings.
 

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