Saucy Cheese-Vegetable Lasagna

• 2 (10-ounce) packages frozen chopped spinach, thawed
• 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
• 2 (15-ounce) containers ricotta CHEESE
• 1 (8-ounce) container chive-and-onion-flavored soft cream CHEESE
• 4 ounces provolone CHEESE, shredded
• 1 teaspoon pepper
• 2 large eggs, lightly beaten
• 2 (10-ounce) containers refrigerated Alfredo sauce, divided
• 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
• 2 (3-ounce) packages shredded Parmesan CHEESE
• 1/4 cup mayonnaise
• 6 green onions, sliced
• 12 lasagna noodles, cooked

1. Drain spinach, and press between layers of paper towels to remove excess moisture.
2. Stir together spinach, 1 cup mozzarella cheese, and next 5 ingredients.
3. Stir together 1 container of Alfredo sauce and next 4 ingredients.
4. Spread remaining container of Alfredo sauce evenly into bottom of 2 lightly greased 8-inch square baking dishes. Top each with 2 lasagna noodles and one-fourth of spinach mixture. Repeat procedure with 4 noodles and remaining spinach mixture. Top evenly with remaining 4 noodles, and spread with artichoke mixture.
5. Bake both casseroles at 350u0b0 for 40 minutes or just until set and lightly browned. Sprinkle evenly with remaining 1/2 cup mozzarella cheese, and bake 5 more minutes. Let stand 15 minutes.
6. Cool one casserole. Wrap in heavy-duty aluminum foil, and freeze up to 1 month.
7. Note: Thaw frozen casserole in refrigerator overnight. Bake, covered, at 350u0b0 for 45 to 50 minutes.

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Taken from www.myrecipes.com/recipe/saucy-cheese-vegetable-lasagna (may not work)