Alfredo And Artichoke Lasagna Recipe

Ingredients for Alfredo And Artichoke Lasagna

• Frozen Chopped Spinach
• 1 1/2 cups (12 oz) shredded mozzarella cheese
• 15 oz ricotta cheese
• Chive & Onion Cream Cheese
• 8 oz provolone cheese (shredded)
• 2 large eggs
• 1/2 teaspoon black pepper
• 2 (16 oz) containers Alfredo sauce
• Artichoke Hearts
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tablespoons chopped green onions
• 8 lasagna noodles

How to Make Alfredo And Artichoke Lasagna

1. Preheat oven to 350°F (175°C). Grease two 8x8 inch baking dishes.
2. In a large bowl, combine 10 oz fresh spinach (chopped), 1 cup (8 oz) shredded mozzarella cheese, 15 oz ricotta cheese, 4 oz cream cheese (softened), 8 oz provolone cheese (shredded), 2 large eggs, and 1/2 teaspoon black pepper. Mix well and set aside.
3. In a separate bowl, combine 1 (16 oz) container Alfredo sauce, 14 oz canned artichoke hearts (drained and chopped), 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, and 2 tablespoons chopped green onions. Mix well and set aside.
4. Spread the remaining 1 (16 oz) container of Alfredo sauce evenly on the bottom of each prepared baking dish.
5. In each dish, layer 2 lasagna noodles, then 1/4 of the spinach mixture.
6. Repeat layers (noodles, spinach mixture) twice more, ending with lasagna noodles.
7. Spread half of the artichoke mixture evenly over the noodles in each dish.
8. Bake for 40 minutes, or until the lasagna is set and lightly browned.
9. Sprinkle the remaining 1/2 cup (4 oz) mozzarella cheese evenly over the top of each lasagna.
10. Bake for an additional 5 minutes.
11. Let the lasagna stand for 15 minutes before serving. For freezing, cool completely, wrap tightly in heavy-duty foil, and freeze for up to 1 month.