Mushroom, Spinach & Artichoke Lasagna
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Prep Time: 15 minutes
Total Time: 1 hour
Servings: 12
Recipe by: Morningstar Farms®
This recipe has been tested and endorsed by Kellogg and Morningstar Farms.
Ingredients
| 1 package (16 oz.) reduced fat ricotta cheese |
| 1 teaspoon Italian seasoning |
| 1/2 teaspoon dried basil |
| 1 jar (26 oz.) prepared pasta sauce with chunky vegetables |
| 1 package (1 lb.) uncooked whole-grain lasagna noodles |
| 1 package Mushroom Lover's Burger |
| 1 jar (8 oz.) quartered artichoke hearts, chopped |
| 1 1/2 cups frozen chopped spinach |
| 2 cups (8 oz) shredded Italian cheese |
| 1/4 cup (1 oz.) shredded Parmesan cheese |
Directions
1. Thaw MORNINGSTAR FARMS Mushroom Lover's Burgers according to manufacturer's instructions. Cut into small pieces.
2. Mix ricotta, Italian seasoning and basil in a small bowl.
3. Place 1/2 cup pasta sauce in bottom of a 9 x 13 baking dish.
4. Line dish with one layer of uncooked lasagna noodles.
5. Top lasagna noodles with 1/2 cup ricotta cheese mixture, 1/2 cup MORNINGSTAR FARMS Mushroom Lover's Burgers, 1/2 cup artichoke hearts, 1/2 cup spinach, 1/2 cup Italian cheese and 1/2 cup pasta sauce.
6. Repeat steps 4 and 5 twice.
7. Top with any remaining pasta sauce, Italian cheese and Parmesan cheese. Cover with foil and bake at 350°F approximately 30 minutes.
8. Remove foil and continue to bake until browned, approximately 15 minutes.
