Total Time
55mins
Prep 30 mins
Cook 25 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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

4 5

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.

5 5

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!