Preheat oven to 375F.

First, prepare the lasagna noodles. Fill a large bowl with hot water, and let the noodles soak for a few minutes until they soften slightly. Careful as they tend to stick to each other! Meanwhile, you can prepare the rest.

Next, prep the artichokes. Drain and rinse well.

In a small pan, heat the olive oil with the garlic on medium-high heat. When the oil is warm, add in the artichokes and saute until lightly golden brown. Add salt and pepper as needed.

In a food processor, combine the ricotta cheese, ¼ cup of parmesan, ¼ cup of grated mozzarella, and half of the artichokes. Process until a smooth cream forms. Add more s&p as needed.

Grab a 9x13 baking pan, and lightly grease the bottom and sides with some olive oil. Spread a small amount of the ricotta cream on the bottom, and top with one layer of lasagna noodles.

Layer on more cream, ¼ of the artichoke pieces, spinach, fresh and grated mozzarella, and parmesan. Repeat until you have created 4 layers, saving a little more of the cream and cheese for the very top. Cut the 2 tablespoon of butter into small pieces and scatter on the top.

Cover tightly with foil, and bake for 35-40 minutes, then uncover and bake for 20 minutes more, until the top is golden brown and bubbly. You can also broil the lasagna for 1-2 minutes at the end, watching carefully!

Let cool slightly then cut and enjoy!