Alfredo And Artichoke Lasagna Recipe

Name: Alfredo And Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the spinach, 1 cup of the mozzarella cheese, ricotta cheese, cream cheese, provolone cheese, eggs and pepper in a bowl, set aside.
2
combine 1 container of Alfredo sauce, the artichokes, Parmesan cheese, mayonnaise and green onions in a bowl; set aside.
3
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.
4
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.
5
May cool the lasagna completely, wrap in heavy duty foil and freeze for up to 1 month.

2332

kcal

Calories

Fat

250

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Alfredo And Artichoke Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alfredo And Artichoke Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions