Sensational Lasagna with Artichoke-Spinach Dip Top Layer

Makes about 12 servings

2 (10.75-oz) cans Campbells cream of celery soup
1 soup can whole milk
1 (15-oz) container whole-milk ricotta cheese, divided
2 (8-oz) package shredded mozzarella cheese, divided
1 C grated parmesan cheese, divided
3 large eggs, divided
4 Tbsp chopper fresh parsley
1 1/2 tsp seasoned salt
1/4 tsp ground black pepper
1 (14-oz) can artichoke hearts, drained, rinsed and chopped
1 (10-oz) package frozen chopper spinach, thawed and drained
2/3 C prepared Alfredo sauce
1/2 tsp minced garlic
1/2 (8-oz) package cream cheese, softened
1/4 C sour cream
1 (1-lb) package lasagna noodles, cooked according to package directions and drained on paper towels
1 1/2 lbs chopped cooked chicken
1 (8-oz) package sliced provolone cheese

1) Preheat over to 375 degrees.
2) In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes or until warm.
3) In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
4) In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
5) Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with 1/2 ricotta-mozzarella mixture. Top with 1/2 of chicken. Spoon 1/4 soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining 1/2 ricotta-mozzarella mixture. Top with remaining 1/2 of chicken. Spoon 1/4 soup mixture on top fo chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining 1/4 soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with foil, sprayed with Pam to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.

(From: Cooking with Paula Deen Magazine, Nov/Dec 2009)