Alfredo and Artichoke Lasagna |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. 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.
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