This lasagna is so flavorful, cheesy, and delicious! My son said it’s the best lasagna he’s ever had. 🥰 Fresh pasta sheets make it easy to put together.

Spinach, Artichoke, and Mushroom Lasagna
Lasagna out of the oven!

Ingredients:

  • Fresh pasta sheets, I used Shop Rite Brand
  • 1 25 ounce jar of pasta sauce, I used Mezzetta Tomato Basil Sauce
  • 1 16 ounce container of BelGioioso Burrata Filling “Stracciatella”
  • 1 16 ounce of Ricotta Cheese, I used Galbani Brand
  • 1 10 ounce package of Birds Eye Frozen Chopped Spinach, microwaved and cooled, water squeezed out
  • 1 10 ounce package Wegman’s Organic Frozen Mixed Mushrooms, microwaved, cooled, drained
  • 1/2 of a 14.8 ounce jar of Cara Mia California Style Artichoke Bruschetta
  • 2 Tablespoons of garlic paste
  • 1 teaspoon basil paste
  • 1 Tablespoon Italian seasoning
  • Salt and Pepper, to taste
  • 2 Tablespoons extra virgin olive oil
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 8 ounce brick mozzarella cheese, grated, reserve 1/2 cup for topping lasagna
  • 1 lb. Deli Mozzarella cheese, sliced very thin
  • 1/2 cup of BelGioioso Salad Blend Cheese to top lasagna before baking
The lasagna filling.
This Stracciatella cheese was so good in the lasagna!
I used 1/2 of the large Ricotta cheese container. It was already open from a cheesecake I had made. I usually buy Whole Milk Ricotta, I bought Part Skim on accident.
The artichoke bruschetta I used. You can substitute diced artichokes.
I used Mezzetta Tomato Basil Sauce. Choose your favorite pasta sauce. A white sauce would be delicious too.
Sauce and fresh pasta sheets.
The delicious lasagna filling.
The mozzarella layer.
Sauce layer.
Adding the filling.
More filling.
Keep going…
The top.
Ready for the oven.
Just out of the oven. You have to let it rest before slicing.

Instructions:

  • Preheat oven to 375° .
  • Microwave spinach, set aside to cool. Once cooled, squeeze out the water.
  • Microwave frozen mushrooms for 2.5 minutes. Drain off all liquid and allow to cool.
  • In a large bowl, mix together Stracciatella cheese, Ricotta cheese, chopped spinach, mushrooms, artichoke bruschetta, garlic paste, basil paste, Italian seasoning, shredded mozzarella (reserve 1/2 cup for topping), Parmesan cheese, olive oil, salt, and pepper.
  • Once the above is combined, taste the mixture before adding the egg to make sure the seasoning is right. Adjust the seasoning to your taste. Once it is to your liking, add the beaten egg to the filling and mix to combine.
  • In a 9” X 13” pan, add a thin layer of Tomato Basil sauce to the bottom of the pan.
  • Next, add 2 of the fresh pasta sheets.
  • Gently spread 1/2 of the filling mixture across the pasta sheets.
  • Top the filling with a layer of the thinly sliced deli mozzarella cheese.
  • Add a thin layer of Tomato Basil Sauce on top of the mozzarella.
  • Top the sauce with two more fresh pasta sheets.
  • Gently spread the remainder of the filling mixture over the pasta sheets.
  • Top the filling with another layer of the thinly sliced deli mozzarella cheese.
  • Add a thin layer of Tomato Basil Sauce on top of the mozzarella.
  • Top with the remaining two fresh pasta sheets.
  • Add another final thin layer of Tomato Basil Sauce.
  • Top with the reserved 1/2 cup of shredded Mozzarella Cheese, and 1/2 cup of the BelGioioso Salad Blend Cheese.
  • Cover and bake at 375° for one hour. Remove cover and bake for an additional 10 minutes to golden and bubbly.
  • Let lasagna rest 15 to 30 minutes before slicing.

Enjoy!

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Published by Carla

Carla is a married Mom of 3 who lives in Pennsylvania and loves all aspects of crafting, home projects, cooking, baking, and shopping.

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