Preheat the oven to 375°F.

Add the ricotta, eggs, and basil to a bowl and mix thoroughly.

Melt the butter in a large saucepan over medium heat. Stir in the flour into well combined. Stir in the milk and bring to a slight boil. Reduce heat to low and simmer, stirring often, until slightly thickened, about 3 minutes. Stir in the cream cheese until melted. Add the spinach, artichokes, garlic, red pepper flakes, and ½ tsp salt. Cook until heated through, about 2 minutes. Take off the heat and set aside.

Spread a small amount of the sauce in the bottom of a 9x13 baking dish.

Layer uncooked noodles evenly in the baking dish (cover the bottom, 4 to 5 lasagna noodles).

Spread ⅓ of the sauce over the noodles.

Spread on HALF of the ricotta mixture.

Sprinkle ⅓ of the mozzarella cheese on top.

Layer on 4 to 5 more noodles.

Spread HALF of the remaining sauce over the noodles.

Spread on the remaining ricotta mixture.

Sprinkle HALF of the remaining mozzarella cheese.

Layer on 4 to 5 more noodles.

Spread the remaining sauce over the noodles.

Sprinkle the remaining mozzarella on top.

Lightly oil one side of a piece of aluminum foil (to keep the cheese from sticking) and cover the baking dish tightly with the foil (oiled side down). Bake in the preheated oven for 1 hour.

Remove from the oven, uncover the baking dish and allow to rest for 10 minutes before serving.