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

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.