1 LB frozen chopped spinach, thawed
2 15-OZ. cans artichoke hearts, chopped
1 block cream cheese, softened
1 Cup grated Parmesan
1 TSP garlic powder
Freshly ground black pepper
2 Cups Alfredo sauce
1 box no-boil lasagna noodles or 1 box cooked lasagna noodles
3 Cups shredded mozzarella
Crushed red pepper flakes, for garnish
- Preheat oven to 350 degrees F. In a medium bowl, stir together thawed spinach, artichokes, cream cheese, Parm, garlic powder, and season with salt and pepper.
- In a 9 x 13″ baking dish, spoon over a layer of alfredo sauce to cover the bottom. Layer lasagna noodles, then spread a layer of spinach-artichoke dip and top with a generous amount of mozzarella. Repeat layers until baking dish is full, making sure to end with mozzarella.
- Cover with aluminum foil and bake until bubbly, 30 to 35 minutes. Heat broiler and broil until browned, about 3 minutes.
- Let cool 10 minutes, then garnish with crushed red pepper flakes and slice.