Lasagna with Pesto, Artichoke and Sun-Dried Tomato Alfredo Sauces
In large bowl, combine ricotta, Parmesan, parsley and egg. In lasagna pan or 13x9" glass pan, lay 2 pasta sheets; top with pesto, artichoke hearts, half of ricotta mixture and 1 cup cheese. Place 2 pasta sheets over cheese; layer with 1 container white sauce, sun-dried tomatoes and remaining half of ricotta mixture. Arrange 2 remaining pasta sheets over ricotta; spread with remaining container white sauce. Sprinkle 1 cup cheese over top. Bake in a preheated 350° oven until heated through and cheese is golden (30-35 min.). Cool in pan, covered, 10 min. before cutting.
To Serve: Cut into 8 slices. Serve with ciabatta bread to dip in olive oil in bottom of pan.