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1
preheat oven to 350 and take cream cheese out of fridge.
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2
Let soften at room temp.
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3
Saute garlic and olive oil in a pan for about 30 seconds.
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4
Take out garlic cloves and add pasta sauce.
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5
Allow to simmer for about 15 min on low heat while you prepare other ingredients.
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6
Defrost spinach in the microwave (about 3 min) when defrosted, drain off excess water.
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7
Add softened cream cheese, sour cream, chopped artichokes, nutmeg and 1/3 cup of cheese to the spinach.
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8
Mix all ingredients together and taste to make sure all is well seasoned
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9
Add a layer of pasta sauce and water (about 1/3 cup) to the bottom of the baking dish so that the pasta doesnt dry out or burn while cooking then begin layering your lasagna.
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10
I alternate between the sauce and cheese/spinach mixture.
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11
Top the final sauce layer with cheeses (including parm) and bake covered with foil for about 30 min.
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12
Take foil off and cook for a final 10 minutes or until the cheese is bubbly and has formed a nice crust on the top of the lasagna.
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13
****I also make this recipe with ground turkey (saute 1-1 1/2 lb turkey with seasonings to taste until just browned then add 1/3 of the turkey to the cheese/spinach mixture and 2/3 to the sauce mixture all remaining steps are the same) and with proscutto (layer proscutto with the cheese mixture then top with either plain or meat sauce).
