Alfredo and Artichoke Lasagna

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.

• Ready In: 1 hr 10 mins
• Serves: 8-12

Ingredients

• 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

Directions

1. Combine the spinach, 1 cup of the mozzarella cheese, ricotta cheese, cream cheese, provolone cheese, eggs and pepper in a bowl, set aside.
2. combine 1 container of Alfredo sauce, the artichokes, Parmesan cheese, mayonnaise and green onions in a bowl; set aside.
3. 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.
4. 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.
5. May cool the lasagna completely, wrap in heavy duty foil and freeze for up to 1 month.