Lasagna with Pesto, Artichoke and Sun-Dried Tomato Alfredo Sauces

Serves 8
  • 1 (15 oz.) 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 (7 oz.) container refrigerated basil pesto sauce
  • 1 (8.5 oz.) can quartered artichoke hearts, drained, 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 oz.) pkg. Kowalski's Italian Five Cheese Blend, divided
  • 1 (8.5 oz.) bottle Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil and Herbs, completely drained
  • - Kowalski's Ciabatta Bread

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.