My brother recently came home from college ranting about a creamy spinach lasagna he had, and I did my usual thing trying to figure out what would have gone into it. Yesterday I was scrolling through a blog and noticed a spinach artichoke lasagna that used a marinara sauce. The light went off in my head and I couldn't help but make a creamy spinach artichoke lasagna. I hope you enjoy it!
Spinach Artichoke Alfredo Lasagna
15 oz ricotta cheese
2 eggs
1/2 Tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 cup shredded mozzarella
1 lb frozen chopped spinach
1 12 oz jar artichoke hearts
No boil lasagna noodles
Your favorite alfredo sauce
Shredded mozzarella
Thaw, drain and squeeze the spinach. Drain and roughly chop the artichoke hearts. Preheat oven to 375F Combine ricotta, eggs, garlic, salt, pepper and 1 cup mozzarella in a large bowl, mixing well. Stir in the spinach and artichoke hearts. Line the bottom of a 9x13 casserole dish with a thin layer of alfredo sauce, followed by a layer of lasagna noodles. Spread a layer of the spinach mixture over the noodles. Repeat the previous three layers followed by more sauce, noodles then sauce. Sprinkle as much shredded mozzarella as you desire over the top. Cover with foil, keeping foil from touching the mozzarella, and bake at 375F for 1 hour, then uncover and bake another 15 min. Enjoy!
