Pesto Artichoke Spinach Lasagna

1. 1

   Preheat oven to 350 degrees.

2. 2

   Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).

3. 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. 4

   Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.

5. 5

   Lay three lasagna noodles over pesto-tomato spread, trimming if needed.

6. 6

   Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.

7. 7

   Repeat two more layers.

8. 8

   Sprinkle 1/2 cup shredded parmesan on top layer.

9. 9

   If freezing- cover well and thaw before cooking.

10. 10

    Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

* Per serving · 4 servings · Values may vary.