Pesto Artichoke Spinach Lasagna

Nimita Patel's Note:

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

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 cup pesto sauce (prepared or fresh)
• ½ 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 ¾ ounce) can artichokes (small or quartered)
• ½ cup sun-dried tomato , chopped
• 1 ½ 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.

Reviews

[Nikoma]

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

[Deb from Ca]

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!

[mandilovell]

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.