2 14-ounce cans artichoke hearts, drained, rinsed, and roughly chopped
1/2 tsp garlic powder
1/2 tsp red pepper flakes
salt & pepper
12 to 15 uncooked lasagna noodles
8 ounces mozzarella cheese, shredded
DIRECTIONS
Preheat the oven to 375°F.
Add the ricotta, eggs, and basil to a bowl and mix thoroughly.
Melt the butter in a large saucepan over medium heat. Stir in the flour into well combined. Stir in the milk and bring to a slight boil. Reduce heat to low and simmer, stirring often, until slightly thickened, about 3 minutes. Stir in the cream cheese until melted. Add the spinach, artichokes, garlic, red pepper flakes, and 1/2 tsp salt. Cook until heated through, about 2 minutes. Take off the heat and set aside.
Spread a small amount of the sauce in the bottom of a 9x13 baking dish.
Layer uncooked noodles evenly in the baking dish (cover the bottom, 4 to 5 lasagna noodles).
Spread 1/3 of the sauce over the noodles.
Spread on HALF of the ricotta mixture.
Sprinkle 1/3 of the mozzarella cheese on top.
Layer on 4 to 5 more noodles.
Spread HALF of the remaining sauce over the noodles.
Spread on the remaining ricotta mixture.
Sprinkle HALF of the remaining mozzarella cheese.
Layer on 4 to 5 more noodles.
Spread the remaining sauce over the noodles.
Sprinkle the remaining mozzarella on top.
Lightly oil one side of a piece of aluminum foil (to keep the cheese from sticking) and cover the baking dish tightly with the foil (oiled side down). Bake in the preheated oven for 1 hour.
Remove from the oven, uncover the baking dish and allow to rest for 10 minutes before serving.
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