~Recipe by She-Gar-C

Welcome back, Meatless Mondays!!   Were you ever really gone?  Well, if by some chance you kicked Meatless Monday to the curb, you’ll bring it back, too, with THIS recipe!!

 

2 pkgs frozen spinach, squeezed of excess liquid

2 cans quartered artichoke hearts, chopped coarsely

1 container Parmesan cheese

1/2 cup mayonnaise

1/2 cup plain yogurt

1/2 onion, chopped finely

1 pkg shredded mozzarella cheese

1 can ro-tel, drained

sea salt

pepper

garlic powder

nutmeg

1 pkg lasagna noodles

Cook lasagna noodles to al dente.  Grease a baking pan (approximately 8×10) and preheat oven to 400 degrees.  Mix spinach, Parmesan cheese, onion, mayo and yogurt, and then with sprinkle sea sea, salt, pepper, garlic powder, nutmeg.  Lay noodles down as first layer and spread spinach artichoke dip over the top.  Sprinkle with mozzarella and 1/3 can ro-tel.  Repeat to form three layers.  Sprinkle top pasta layer with mozzarella cheese and bake for 30 minutes.

NOTES:  I use all organic ingredients and do believe it makes a difference in flavor, but if you don’t have all organic ingredients it will still taste delicious!

 

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