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

Ingredient :

• 1cup pesto sauce (prepared or fresh)
• ¹⁄₂cup pasta sauce (your favorite kind)
• 4ounces cream cheese, softened
• 1cup sour cream
• 1(10 ounce) package frozen chopped spinach, chopped and squeezed dry
• 1(13 3/4 ounce) can artichokes (small or quartered)
• ¹⁄₂cup sun-dried tomato, chopped
• 1 ¹⁄₂cups fresh parmesan cheese, shredded, divided
• 9lasagna noodles (cooked and drained according to package)

Directions :

• Preheat oven to 350 degrees.
• Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
• 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.
• Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
• Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
• Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
• Repeat two more layers.
• Sprinkle 1/2 cup shredded parmesan on top layer.
• If freezing- cover well and thaw before cooking.
• Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.