Artichoke Dip Lasagna

Last night's dinner was not remotely healthy, but man, was it good! The white lasagna I made reminded me of nothing so much as the artichoke dip I make every year for our tree-trimming party, the delicious artichoke dip I have to force myself every year to stop eating so I won't make myself sick. I actually have made myself sick on it, years ago when I first started making it. I exercised due caution with this lasagna and so should you. We ate it with bread to soak up all the fat. Ha ha! Oh, and add some salad! Italian dressing pairs well with this.

Artichoke Dip Lasagna

10 oz. frozen, chopped spinach, thawed and squeezed dry

1 & 1/2 c. shredded Italian cheese blend

16 oz. ricotta

4 oz. chive & onion cream cheese

A good grinding of pepper

1 egg, lightly beaten

10 oz. alfredo sauce

14 oz. artichoke hearts, chopped

3 oz. shredded parmesan

1/8 c. mayonnaise

12 oven-ready lasagna noodles

Preheat oven to 350 degrees. Mix spinach with 1 cup of the Italian cheese, ricotta, cream cheese, pepper and egg. Mix half the alfredo sauce with artichoke hearts, parmesan and mayonnaise. Spread the rest of the alfredo in the bottom of a 13x9 pan. Top with 3 lasagna noodles and 1/2 the spinach mixture. Repeat with 3 noodles and the rest of the spinach mixture. Top with 3 noodles and artichoke sauce. Bake 40 minutes. Sprinkle with mozzarella and bake another 5-7 minutes to melt cheese. Let stand 10 minutes before serving.