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
How to Make It
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.