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Yield
4 to 6 servings per casserole

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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.

Step 6

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

Step 7

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

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