Alfredo And Artichoke Lasagna - cooking recipe

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

Preparation

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.