Lasagna with Pesto, Artichoke and Sun-Dried Tomato Alfredo Sauce
Ingredients
15 oz.
ricotta cheese
½ cup
shredded Parmesan cheese
¼ cup
chopped fresh Italian parsley
1
egg, beaten
- Kowalski's Extra Virgin Olive Oil, as needed for oiling the pan
12 oz. pkg.
Kowalski's Fresh Lasagna Sheets (from the Dairy Department)
8 oz.
Kowalski's Fresh Basil Pesto (from the Prepared Produce Section)
8.5 oz. canned
quartered artichoke hearts, drained, sliced
8 oz. pkg.
Kowalski's Shredded Italian Four-Cheese Blend, divided
32 oz. (2 pkg.)
Kowalski's Signature Alfredo Sauce (from the Dairy Department), divided
8.5 oz.
julienne-cut sun-dried tomatoes in olive oil and herbs, completely drained
1 loaf
Kowalski's Ciabatta Bread (from the Bakery Department)
Directions
- Preheat oven to 350°.
- In a large mixing bowl, combine ricotta, Parmesan, parsley and egg.
- Brush the bottom of a 13x9" glass baking dish with olive oil. Line the bottom of the dish with 2 pasta sheets; top with pesto, artichoke hearts, ½ of the ricotta mixture and 1 cup shredded cheese.
- Layer with 2 additional lasagna sheets, followed by ½ of the Alfredo sauce; top with sun-dried tomatoes and remaining ricotta mixture.
- Top with last 2 lasagna sheets, followed by remaining Alfredo sauce; sprinkle with 1 cup shredded cheese.
- Bake lasagna in preheated oven until heated through and cheese is golden (30-35 min.).
- Remove from oven; cool in the pan, covered, for 10 min.
- Cut into 8 slices; serve with ciabatta bread to dip in olive oil in bottom of pan.
