PESTO ARTICHOKE SPINACH LASAGNA |
| Name: |
Jennifer Miller |
| Base: |
JB Andrews |
| Recipe: |
1
cup pesto sauce (prepared or fresh)
1⁄2
cup pasta sauce (your favorite kind)
4
ounces cream cheese, softened
1
cup sour cream
1
(10 ounce) package frozen chopped spinach, chopped and squeezed dry
1
(13 3/4 ounce) can artichokes (small or quartered)
1⁄2
cup sun-dried tomato, chopped
1 1⁄2
cups fresh parmesan cheese, shredded, divided
9
lasagna noodles (cooked and drained according to package)
DIRECTIONS
Preheat oven to 350 degrees.
Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
Repeat two more layers.
Sprinkle 1/2 cup shredded parmesan on top layer.
If freezing- cover well and thaw before cooking.
Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through. |
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