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.
Provided by MarieRynr
Categories < 4 Hours
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 709.9, Fat 43.4, SaturatedFat 25.2, Cholesterol 187.5, Sodium 1021.7, Carbohydrate 41.2, Fiber 5.2, Sugar 3.1, Protein 40.5
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