Lunch: Cheesy Spinach and Artichoke Lasagna

Recipe by Lindsay Funston If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.

This recipe includes superfoods such as:

Spinach

Health benefits of Cheesy Spinach and Artichoke Lasagna

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 lb. frozen chopped spinach, thawed
2 15-oz. cans artichoke hearts, chopped
1 block cream cheese, softened
1 c. grated Parmesan
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. Alfredo sauce
1 box no-boil lasagna noodles or 1 box cooked lasagna noodles
3 c. shredded mozzarella
Crushed red pepper flakes, for garnish

Instructions

Preheat oven to 350 degrees F. In a medium bowl, stir together thawed spinach, artichokes, cream cheese, Parm, garlic powder, and season with salt and pepper.
In a 9 x 13" baking dish, spoon over a layer of alfredo sauce to cover the bottom. Layer lasagna noodles, then spread a layer of spinach-artichoke dip and top with a generous amount of mozzarella. Repeat layers until baking dish is full, making sure to end with mozzarella.
Cover with aluminum foil and bake until bubbly, 30 to 35 minutes. Heat broiler and broil until browned, about 3 minutes.
Let cool 10 minutes, then garnish with crushed red pepper flakes and slice.