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

Directions

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.