Total Time
Prep 30 mins
Cook 25 mins

This is not your average lasagna! EVERYONE loves this recipe, and it goes perfectly with a good crusty garlic bread.

Ingredients Nutrition


  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.


Most Helpful

This was sooooo rich and creamy! Not for the calorie shy. I think next time I would decrease the pesto to tomato sauce ratio as the oil in the pesto overpowered the dish a bit.

sofie-a-toast July 08, 2013

This was pretty amazing! I used all Vegan subs for the cheeses and sour cream. So good!

Nikoma April 08, 2011

Very good recipe, although I found it served more like six than four. Served it with a light ceasar salad and fresh homemade baguette. Very nice meal!

Po' Liscious January 24, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a