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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.
- 1 (10 ounce) package frozen chopped spinach, thawed, well drained
- 1 1⁄2 cups shredded mozzarella cheese
- 30 ounces ricotta cheese
- 8 ounces chive & onion cream cheese
- 4 ounces shredded provolone cheese
- 2 eggs, slightly beaten
- 1 teaspoon pepper
- 2 (10 ounce) containers alfredo sauce
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 6 ounces grated parmesan cheese
- 1⁄4 cup mayonnaise
- 6 green onions, sliced
- 12 lasagna noodles, cooked, drained
- Combine the spinach, 1 cup of the mozzarella cheese, ricotta cheese, cream cheese, provolone cheese, eggs and pepper in a bowl, set aside.
- combine 1 container of Alfredo sauce, the artichokes, Parmesan cheese, mayonnaise and green onions in a bowl; set aside.
- Spread the remaining container of Alfredo sauce evenly on the bottoms of 2 lightly greased 8 inch square baking dishes. In each dish, layer 2 lasagna noodles, 1/4 of the spinach mixture. Repeat the layers, ending with the remaining lasagna noodles. Spread 1/2 of the artichoke mixture over the noodles in each dish.
- Bake at 350*F for 40 minutes, or until just set and lightly browned. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top. Bake for 5 minutes. Let stand for 15 minutes before serving.
- May cool the lasagna completely, wrap in heavy duty foil and freeze for up to 1 month.