Spinach and Artichoke Lasagna

Spinach and Artichoke Lasagna

Ingredients:

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 package (10 oz) frozen spinach, thawed and drained
• 1 jar (15 oz) Alfredo sauce
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions.
2. In a medium bowl, mix ricotta cheese, egg, half of the Parmesan cheese, half of the mozzarella cheese, chopped artichoke hearts, and spinach. Season with garlic, salt, and pepper.
3. Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce.
4. Spread one-third of the ricotta mixture over the noodles, then layer with one-third of the remaining Alfredo sauce. Repeat layers twice, ending with Alfredo sauce.
5. Sprinkle the remaining mozzarella and Parmesan cheese on top.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
7. Garnish with fresh parsley before serving