Chef Michael Recipe: Spinach Artichoke Dip Lasagna
[Editor’s Note: This recipe was written by Chef Michael Flores and re-posted with permission.]
Ingredients:
- 1 pound cream cheese, softened
- 5 cups (1½ pounds) Swiss cheese, grated
- 1 tablespoon Michael Flores ¡Viva Comida! Seasonings
- 1 package no-boil lasagna sheets
- 1 jar of Michael Flores Spinach Artichoke Dip Mix with Roasted Eggplant
Directions:
- Preheat your oven to 350oF.
- Put the cream cheese, 4 cups of the Swiss cheese, and the tablespoon of ¡Viva Comida! Seasonings in the bowl of an electric mixer; use the paddle attachment to mix it all together.
- Spread 2 spoons of the Spinach Artichoke Dip Mix on the bottom of a deep loaf pan. Next spread about 1/3 cup of the cheese mix on a lasagna noodle and lay it in the pan. Put 5 spoons of Spinach Artichoke Dip Mix in next and spread it around.
- Continue building the lasagna by spreading another 1/3 cup of the cheese mix on a noodle and laying it in the pan followed with the 5 spoons of Spinach Artichoke Dip Mix. You should end up with a total of five layers of noodles spread with cheese.
- Top the lasagna with a final pasta sheet, the rest of the Dip Mix, and 1 cup of grated Swiss cheese. Bake in the oven for 45 minutes.
Once the baked lasagna comes out of the oven allow it to rest for 7-10 minutes for slicing it and serving.
