Pesto Artichoke Spinach Lasagna

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
• 3 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.
• 4 spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
• 5 lay three lasagna noodles over pesto-tomato spread, trimming if needed.
• 6 spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
• 7 repeat two more layers.
• 8 sprinkle 1/2 cup shredded parmesan on top layer.
• 9 if freezing- cover well and thaw before cooking.
• 10 bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.