Spinach & Artichoke Ravioli Lasagna.

Last week Gary created a homemade version of Applebee's Veggie Patch Pizza. When making it he did not realize that if you follow the recipe you end up with a bunch of extra spinach and artichoke dip. Don't get me wrong - the dip is amazing but we just couldn't sit and eat chips and dip for the rest of the week.

As I dreamed about what to do with this leftover spinach and artichoke dip my mind wandered to lasagna. After reviewing some different recipes I opted to trust my instinct and go with what I had been thinking about.

Spinach & Artichoke Dip

(Recipe from "Recipe Gold Mine")

1 (10 ounce) box of frozen spinach (thawed and chopped)

1 (14 ounce) can of artichoke hearts (drained & chopped)

1 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

10 ounces prepared alfredo sauce

1 teaspoon minced garlic

4 ounces cream cheese (softened)

Combine all ingredients and set aside for use in lasagna.

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Spinach & Artichoke Ravioli Lasagna

(Recipe by Me)

Spinach & Artichoke Dip

2 packages frozen spinach stuffed ravioli (prepared according to package directions)

1 tomato (chopped)

2 cups sliced baby portabella mushrooms

1 cup mozzarella

Italian Seasoning

Spread a thin layer of spinach & artichoke dip on the bottom of a 9x13 pan. Next place a layer of ravioli. Top with a layer of spinach & artichoke dip, half the tomatoes, and about 1/3 of the mushrooms. Repeat with another layer of ravioli, dip, the rest of the tomatoes, and another 1/3 of mushrooms. Place a final layer of ravioli. Top with the remaining mushrooms and mozzarella cheese. Sprinkle with italian seasoning.

Bake in a 350 degree oven for about an hour or until heated through and the cheese begins to brown. Allow to sit for about 15 minutes before cutting and serving.