Pesto Artichoke Spinach Lasagna

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

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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 3/4ounce) 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

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.