Mushroom, Spinach & Artichoke Lasagna
Recipe from MorningStar Farms

Mushroom, Spinach & Artichoke Lasagna

by 2  people

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  • 1  16  ounce package 
    reduced fat ricotta cheese
  • 1   teaspoon 
    Italian seasoning
  • 1/2  teaspoon 
    dried basil
  • 1   jar 
    prepared pasta sauce with chunky vegetables (26 oz.)
  • 1  1  pound package 
    uncooked whole-grain lasagna noodles
  • 1   package 
    Morningstar Farms® Mushroom Lover's Burger
  • 1  8  ounce jar 
    quartered artichoke hearts, chopped (8 oz.)
  • 1 1/2  cups 
    frozen chopped spinach
  • 2   cups 
    shredded Italian cheese (8 oz)
  • 1/4  cup 
    shredded Parmesan cheese (1 oz.)
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 degrees F approximately 30 minutes.
Remove foil and continue to bake until browned, approximately 15 minutes.
Nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 13, chol. (mg) 20, sat. fat (g) 5, carb. (g) 36, fiber (g) 5, sugar (g) 7, pro. (g) 24, vit. A (IU) 389, vit. C (mg) 1, sodium (mg) 820, calcium (mg) 303, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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