Spinach Artichoke Dip Lasagna

1 pound cream cheese, softened
5 cups (1½ pounds) Swiss cheese, grated
1 tablespoon Michael Flores Mid-East Seasonings
1 package no-boil lasagna sheets
1 jar of Michael Flores Spinach Artichoke Dip Mix with Roasted Eggplant

Preheat your oven to 350oF.

Put the cream cheese, 4 cups of the Swiss cheese, and the tablespoon of Mid-East Seasonings in the bowl of an electric mixer; use the paddle attachment to mix it all together.

Spread 2 spoons of the Spinach Artichoke Dip Mix on the bottom of a deep loaf pan. Next spread about 1/3 cup of the cheese mix on a lasagna noodle and lay it in the pan. Put 5 spoons of Spinach Artichoke Dip Mix in next and spread it around. Continue building the lasagna by spreading another 1/3 cup of the cheese mix on a noodle and laying it in the pan followed with the 5 spoons of Spinach Artichoke Dip Mix. You should end up with a total of five layers of noodles spread with cheese. Top the lasagna with a final pasta sheet, the rest of the Dip Mix, and 1 cup of grated Swiss cheese. Bake in the oven for 45 minutes.

Once the baked lasagna comes out of the oven allow it to rest for 7-10 minutes for slicing it and serving.