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. ---------------------------------------------------------------------------
Nutrition
Ingredients
