Pesto Artichoke Spinach Lasagna
"This is not your average lasagna! EVERYONE loves this recipe, and it goes perfectly with a good crusty garlic bread."
photo by Ashley Cuoco
- Ready In:
- 55mins
- Ingredients:
- 9
- 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 3/4 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.
Questions & Replies
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looks delicious but the SODIUM count is way to high for me. Do you know of any lower sodium subs for this -
What size pan do you use for this recipe?
Reviews
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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.
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This was pretty amazing! I used all Vegan subs for the cheeses and sour cream. So good! -
This is a deliciously flavorful vegetarian lasagna. We love the combo of marinara and pesto. I made it last year during the holidays and will be making it again for Thanksgiving. Son and grandson are vegetarians, but everyone loves it. If you need a marinara recipe try Kittencal's Marinara Pasta Sauce (vegetarian), which is also on this site. Thank you Nimita Patel for posting it. -
This is an outstanding recipe!!! Great choice for vegetarians & my vegan friend who just substitutes her vegan cheese & pesto!! Thank you for sharing. -
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!
see 5 more reviews
Tweaks
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This is now our favorite veggie lasagna! I too used light cream cheese and I substituted low fat cottage cheese for the sour cream. I also increased the amount of pesto/pasta sauce, just our preference. The combination of flavors was fabulous! I will be serving this as the veggie option for our holiday dinner and I know it will be a huge hit! In fact, I think I might need to make two because the meat eaters are going to love it, as well! -
Truly delicious. I did go a slightly lower fat/lower cal-route and substituted light cream cheese and non-fat yogurt for the cream cheese and sour cream. I also used a Pecorino romano/Parmesan blend instead of straight-up Parmesan, since that's what I had available in the house. Despite my substitutions, my "diet"-wary husband really loved it, and the 3-year-old (who survives on chocolate milk and air) even had more than his usual "no, thank you" bite. I will definitely make this again.
