Best Alfredo And Artichoke Lasagna Recipes

LASAGNA WITH PESTO, ARTICHOKE AND SUN DRIED TOMATO ALFREDO SAUCES

LASAGNA WITH PESTO, ARTICHOKE AND SUN DRIED TOMATO ALFREDO SAUCES image

Yield 8 people

Number Of Ingredients 10

Ingredients

1(15oz) carton ricotta cheese
1/2 cup shredded Parmesan Cheese
1/4 cup chopped fresh Italian flat leaf parsley
1 egg beaten
1 (12 oz) pkg Kowalski's fresh egg lasagna sheets
1 (7oz) container refigerated basil pesto sauce
1 (8.5 oz) can quartered artichoke hearts, drained and sliced
1 (8 oz) pkg kowalski's italian five cheese blend, divided
2 (.50 lb) container Dabruzzi's frozen white sauce, thawed, divided
1 (8.5 oz) bottle bella sun luci Julienne Cut Sun Dried Tomatoes in Olive Oil and herbs, completely drained

Steps:

In large bowl, combine ricotta, parmesan, parsley and egg. In lasagna pan lay 2 pasta sheets: top with pesto, artichoke hearts half of ricotta mixture and 1 cup cheese. Place 2 pasta sheets ovr cheese: layer with 1 container white sauce, sun dried tomatoes and remaining half of ricotta mix. Arrange 2 remaining pasta sheets over ricotta: spread with remaining containter white sauce. Sprinkle i cup cheese over top. Bake in preheated 350 oven until heated through and cheese is golden (30-35 minutes) Cool in pan, covered, 10 min. before cutting.

ALFREDO AND ARTICHOKE LASAGNA

Alfredo and Artichoke Lasagna image

This delicious version of lasagna is a real big hit with anyone I make it for. It makes a really special Vegetarian dish for a dinner party. Nobody ever complains about there being no meat. Serve with a tossed salad and garlic bread. This also freezes well.

Provided by MarieRynr

Categories < 4 Hours

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 1/2 cups shredded mozzarella cheese
30 ounces ricotta cheese
8 ounces chive & onion cream cheese
4 ounces shredded provolone cheese
2 eggs, slightly beaten
1 teaspoon pepper
2 (10 ounce) containers alfredo sauce
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
6 ounces grated parmesan cheese
1/4 cup mayonnaise
6 green onions, sliced
12 lasagna noodles, cooked, drained

Steps:

Combine the spinach, 1 cup of the mozzarella cheese, ricotta cheese, cream cheese, provolone cheese, eggs and pepper in a bowl, set aside.
combine 1 container of Alfredo sauce, the artichokes, Parmesan cheese, mayonnaise and green onions in a bowl; set aside.
Spread the remaining container of Alfredo sauce evenly on the bottoms of 2 lightly greased 8 inch square baking dishes. In each dish, layer 2 lasagna noodles, 1/4 of the spinach mixture. Repeat the layers, ending with the remaining lasagna noodles. Spread 1/2 of the artichoke mixture over the noodles in each dish.
Bake at 350*F for 40 minutes, or until just set and lightly browned. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top. Bake for 5 minutes. Let stand for 15 minutes before serving.
May cool the lasagna completely, wrap in heavy duty foil and freeze for up to 1 month.

Nutrition Facts : Calories 709.9, Fat 43.4, SaturatedFat 25.2, Cholesterol 187.5, Sodium 1021.7, Carbohydrate 41.2, Fiber 5.2, Sugar 3.1, Protein 40.5

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