Saucy Cheese- Vegetable Lasagna

Categories: Pasta- pasta sauces

Ingredients

• 2 (10oz.)pkg. frozen chopped spinach, thawed
• 1 1/2 cups (6oz.) shredded mozzarella cheese, divided
• 2 (15oz.) containers ricotta cheese
• 1 (8oz.) container chive-and-onion- flavored soft cream cheese
• 4 oz. provolone cheese, shredded
• 1 tsp. pepper
• 2 large eggs, lightly beaten
• 2 (10oz.) containers refrigerated Alfredo sauce, divided
• 2 (14 oz..) cans artichoke hearts, drained and coarsely chopped
• 2 (3oz.) pkg. shredded Parmesan cheese
• 1/2 cup mayonnaise
• 6 green onions, sliced
• 12 lasagna noodles, cooked

Directions

1. Drain spinach, and press between layers of paper towels to remove excess moisture.
2. Stir together spinach, 1 cup mozzarella cheese, and next 5 ingredients.
3. Stir together 1 container of Alfredo sauce and next 4 ingredients.
4. Spread remaining container of Alfredo sauce evenly into bottom of 2 lightly greased 8-inch square baking dishes. Top each with 2 lasagna noodles and one-fourth of spinach mixture. Repeat procedure with 4 noodles and remaining spinach mixture. Top evenly with remaining 4 noodles, and spread with artichoke mixture.
5. Bake both casseroles at 350 degrees for 40 minutes or just until set and lightly browned. Sprinkle evenly with remaining 1/2 cup mozzarella cheese, and bake 5 more minutes. Let stand 15 minutes.
6. Cool one casserole. Wrap in heavy-duty aluminum foil, and freeze up to 1 month.

7. Note: Thaw frozen casserole on refrigerator overnight. Bake, covered, at 350 degrees for 45 to 50 minutes.

8. makes 4 to 6 servings per casserole

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