Spinach Artichoke Lasagna

Ingredients

• 1 lb. frozen chopped spinach
• 1 can artichoke hearts in brine
• 15 oz. ricotta cheese
• 2 cups shredded mozzarella
• 1/3 cup grated parmesan
• 2 large eggs
• 1/2 Tbsp minced garlic
• 10-15 cranks fresh cracked pepper
• 1/2 tsp salt
• 4 cups marinara sauce
• 1 lb. no-boil lasagna noodles

Directions

1. Set the frozen spinach out so it can thaw. In a roomy mixing bowl, add the ricotta, parmesan, eggs, salt, pepper, and 1/2 of the shredded mozzarella (1 cup), then mix until everything is evenly blended. Pour off the brine from the artichoke hearts, give them a rough chop, and fold them into the cheese mixture with the thawed spinach and minced garlic; stir until the filling comes together.
2. Heat the oven to 375 degrees. Mist the inside of a 9×11 inch baking dish lightly with non-stick spray, then build the lasagna in this sequence: 1 cup of marinara sauce, 1 layer of noodles, 1/2 of the cheese mixture, 1 cup of marinara, 1 layer of noodles, the rest of the cheese mixture, 1 cup of marinara sauce, 1 layer of noodles, 1 last cup of marinara sauce, and the last 1 cup of shredded mozzarella.
3. Drape foil over the dish loosely, keeping it off the shredded cheese, and slide the pan into the oven once it has fully preheated. Bake for 1 hour, taking off the foil for the last 15 minutes.