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Mushroom, Spinach & Artichoke Lasagna

Yield 12 servings


  • 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 Morningstar Farms® 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

How to Make It

  1. Thaw Morningstar Farms® Mushroom Lover's Burgers according to manufacturer's instructions. Cut into small pieces.

    Mix ricotta, Italian seasoning and basil in a small bowl.

    Place 1/2 cup pasta sauce in bottom of a 9 x 13 baking dish.

    Line dish with one layer of uncooked lasagna noodles.

    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.

    Repeat steps 4 and 5 twice.

    Top with any remaining pasta sauce, Italian cheese and Parmesan cheese. Cover with foil and bake at 350°F approximately 30 minutes.

    Remove foil and continue to bake until browned, approximately 15 minutes.

    ®, ™, © 2009 Kellogg NA Co Morningstar Farms® Recipes are the property of the Kellogg Company.