Pesto Artichoke Spinach Lasagna

Recipe by Nimita Patel
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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