Gallery

Recipe Summary

Yield:
4 to 6 servings per casserole
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Advertisement
Advertisement