CREAMY ARTICHOKE LASAGNA

Creamy Artichoke Lasagna image

Get an entrée on the table tonight in under an hour with this Creamy Artichoke Lasagna. You can even assemble it ahead of time for easy prep!

Provided by My Food and Family

Categories Home

Time 50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1/2 lb. sliced fresh mushrooms
2 red peppers, cut lengthwise into strips
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup KRAFT Grated Parmesan Cheese
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. garlic powder
1-1/2 cups milk
12 lasagna noodles, cooked
1/2 cup loosely packed fresh basil leaves

Steps:

Heat oven to 350ºF.
Cook and stir mushrooms and peppers in large skillet sprayed with cooking spray on medium heat 5 min. or until tender. Remove from heat. Add artichokes, pesto, Parmesan and 1 cup shredded cheese; mix well.
Beat cream cheese and garlic powder with mixer until creamy. Gradually add milk, beating well after each addition. Reserve 2 cups cream cheese mixture. Add remaining cream cheese mixture to vegetable mixture in skillet; mix well.
Spread half the reserved cream cheese mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and 1/3 of the vegetable mixture. Repeat layers of noodles and vegetable mixture twice. Top with remaining noodles, reserved cream cheese mixture and shredded cheese; cover.
Bake 25 min. or until heated through. Let stand 5 min. before serving. Cut basil into thin strips; sprinkle over lasagna.

Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g