Alfredo And Artichoke Lasagna

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This delicious version of lasagna is a real big hit with anyone i make it for. it makes a really special vegetarian dish for a dinner party. nobody ever complains about there being no meat. serve with a tossed salad and garlic bread. this also freezes well.

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Steps

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Combine the spinach , 1 cup of the mozzarella cheese , ricotta cheese , cream cheese , provolone cheese , eggs and pepper in a bowl , set aside.

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Combine 1 container of alfredo sauce , the artichokes , parmesan cheese , mayonnaise and green onions in a bowl.

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Set aside.

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Spread the remaining container of alfredo sauce evenly on the bottoms of 2 lightly greased 8 inch square baking dishes.

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In each dish , layer 2 lasagna noodles , 1 / 4 of the spinach mixture.

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Repeat the layers , ending with the remaining lasagna noodles.

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Spread 1 / 2 of the artichoke mixture over the noodles in each dish.

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Bake at 350f for 40 minutes , or until just set and lightly browned.

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Sprinkle the remaining 1 / 2 cup mozzarella cheese evenly over the top.

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Bake for 5 minutes.

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Let stand for 15 minutes before serving.

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May cool the lasagna completely , wrap in heavy duty foil and freeze for up to 1 month.

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Ingredients

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frozen chopped spinach, mozzarella cheese, ricotta cheese, chive & onion cream cheese, provolone cheese, eggs, pepper, alfredo sauce, artichoke hearts, parmesan cheese, mayonnaise, green onions, lasagna noodles