LASAGNE - PESTO, ARTICHOKE AND SUN DRIED TOMATO ALFREDO SAUCE

By akselden

Ingredients

• 15 oz. carton ricotta cheese
• 1/2 C. shredded Parmesan cheese
• 1/4 C. chopped fresh Italian flat leaf parsley
• 1 egg, beaten
• 12 oz. pkg. fresh egg lasagne sheets or 12 cooked lasagne noodles
• 7 oz. container refrigerated basil pesto sauce
• 8.5 oz. can quartered artichoke hearts, drained, sliced
• 8 oz. pkg. Italian five cheese blend, divided
• 2 1/2 lb. container frozen white sauce, thawed, divided
• 8.5 oz. jar sun dried tomatoes in olive oil and herbs, completely drained
• Ciabatta bread

Details

Servings 8

Preparation

Step 1

1. If using cooked lasagne noodles, prepare according to package directions.

2. Preheat oven to 350 degrees.

3. In large bowl, combine ricotta, Parmesan, parsley and egg.

3. In 13x9-inch glass baking dish, lay 2 pasta sheets or 4 lasagne noodles; top with pesto, artichoke hearts, half of ricotta mixture and 1 C. cheese. Place 2 pasta sheets or 4 lasagne noodles over cheese; layer with 1 container white sauce, sun dried tomatoes and remaining half of ricotta mixture. Arrange 2 remaining pasta sheets or 4 lasagne noodles over ricotta; spread with remaining container white sauce. Sprinkle 1 C. cheese over top.

4. Bake in oven until heated through
and cheese is golden (30-35 minutes). Cool in pan, covered, 10 minutes before cutting.

5. To serve: Cut into 8 slices. Serve with Ciabatta bread to dip in olive oil in bottom of pan.