Bianco Spinach-Artichoke Dip Lasagna Rolls

You know that decadent warm and cheesy dip we love as an appetizer, served with bruschetta or chips, well here it is as an entree that I equally love. I make it ahead of time, refrigerate and put in the oven so it will be warm when we're ready to eat. I'm taking to an informal pot luck later this week.

1(14-ounce) jar water-packed artichoke hearts, rinsed, drained, and quartered

1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 large yellow onion, peeled, chopped and sautéed
1 cup shredded Mozzarella cheese, plus extra for topping
1 cup freshly grated Parmesan cheese, plus extra for topping
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
1 tablespoon onion powder
1 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
12 lasagna noodles, cooked, drained, and cooled according to package directions
Preheat oven to 350 degrees.
In a large bowl, mix the artichokes, spinach, onion, ricotta, Mozzarella and Parmesan cheese, salt, onion powder, nutmeg, cayenne, pepper, and garlic until combined. Spread some Garlic Cream Sauce in the bottom of a 9×13 baking dish which has been sprayed with non-sticking spray.
Lay out one lasagna noodle on a board or counter; spread about 1/4 cup of the spinach artichoke mixture along the length of the noodle and roll up from one end to the other. Lay the roll seam side down in the pan
on top of the sauce.
Repeat with remaining noodles and filling, laying each on top of the sauce. Top with remaining sauce and plenty of Mozzarella; finally sprinkle generously with grated Parmesan. Bake in the preheated oven for 20-30 minutes until heated through and cheese is golden browned slightly on top. Sprinkle with chopped parsley. Enjoy

Bianco (Garlic Cream Sauce)

1 stick butter
3 ounces cream cheese
2-1/3 cups half and half (or cream if you prefer)
1 tablespoon flour
1 teaspoon garlic powder
1/2 teaspoon minced garlic
Sea salt and freshly ground black pepper
1/2 teaspoon dried oregano
1 cup freshly grated parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add flour, fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper; bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.