Vegetarian Lasagne Alfredo: Nutrtitionally Dense and Super Tasty

This recipe has been used by my mom for years. It is one of my favorite all time recipes, and has become a winter staple for Will and me.
First, make your alfredo sauce using cream, Parmesan cheese, and a splash of white wine. Once it's thickened and tastes like an alfredo sauce, it's ready; set it aside. Saute sliced crimini mushrooms and add about ten ounces of thawed and drained frozen spinach. Once everything is warm, add it to the alfredo sauce and mix thoroughly until hot.
Cook your lasagne noodles according to the package directions; if you have oven ready or no boil noodles, you may skip this step.
While your lasagne noodles are cooking, mix together a pound of ricotta cheese, two cups of shredded cheddar cheese, half a cup of Parmesan cheese, a beaten egg, a can of drained and broken up artichoke hearts, and salt and pepper to taste.
To assemble, put a layer of three lasagne noodles in the bottom of a casserole, followed by a layer of spinach mix, followed by a layer of ricotta mix, followed by a bit of Parmesan and mozzarella cheeses. Continue this layering until all the filling is used, ending with lasagne noodles on top. Top this with mozzarella, cover with foil, and bake in a 350 oven for forty-five minutes. Let it rest at least fifteen minutes; if you don't, the custard won't set properly.
As always, Will and I enjoyed it. Unfortunately, I didn't have any mozzarella, but I discovered that it works just fine without.