Saucy Cheese-Vegetable Lasagna

Southern Living
4 to 6 servings per casserole


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


Drain spinach, and press between layers of paper towels to remove excess moisture.

Stir together spinach, 1 cup mozzarella cheese, and next 5 ingredients.

Stir together 1 container of Alfredo sauce and next 4 ingredients.

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.

Bake both casseroles at 350° 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.

Cool one casserole. Wrap in heavy-duty aluminum foil, and freeze up to 1 month.

Note: Thaw frozen casserole in refrigerator overnight. Bake, covered, at 350° for 45 to 50 minutes.

Created date

May 2001