Spinach-Artichoke Lasagna

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Oxmoor House


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3 tablespoons grated Parmesan cheese, divided

2 tablespoons chopped fresh basil

1 teaspoon bottled minced garlic

1 (15-ounce) container part-skim ricotta cheese

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 large egg, lightly beaten

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1/2 cup (2 ounces) shredded sharp provolone cheese

1 (25.5-ounce) jar Italian herb pasta sauce (such as Muir Glen Organic)

Cooking spray

1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)

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