In small saucepan, add milk and cream cheese, beating together until mixed, and heat thoroughly until bubbly.
Add 1/4 cup parmesan and 1 teaspoon minced garlic, and season to taste.
For the spinach and artichoke dip
Chop artichoke hearts coarsely and place into mixing bowl.
Add mayo, sour cream, 1/4 cup parmesan, hot sauce (if desired), and 1 teaspoon of garlic, blend together.
Spray medium saute pan with cooking spray and add spinach and only 1/2 of alfredo sauce mixture, saving the rest of the alfredo for later. Mix well.
Add 1/3 cup mozzarella cheese to alfredo mixture, blend together.
Add spinach alfredo mixture to artichoke mixture.
Add ricotta, blend and season to taste.
To create the finished product
Spray crock pot with cooking spray, lay three no bake noodles in the bottom. Place 1/4 of the spinach and artichoke mixture onto the noodles, spreading evenly. Sprinkle parmesan and some mozzarella on top.
Lay three more noodles down, another 1/4 of the spinach/artichoke mixture, and keep layering until 4 layers of spinach and artichoke are down.
For the top and final layer, you should have four no-bake lasagna noodles left. Break one noodle in half, lay it on the outside to cover the gap, and lay the three down on top, pouring the remaining alfredo on top.
Season and sprinkle more parmesan and mozzarella and set your crock pot to low for 1.5 hours.