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

Serves 8
  • 15 oz. ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 1 egg, beaten
  • 12 oz. pkg. Kowalski's Fresh Lasagna Sheets
  • 8 oz. pkg. Kowalski's Fresh Pesto
  • 8.5 oz. can quartered artichoke hearts, drained, sliced
  • 8 oz. pkg. Kowalski's Italian Five Cheese Blend, divided
  • 16 oz. prepared Alfredo sauce, divided
  • 8.5 oz. bottle Bella Sun Luci Julienne Cut Sun Dried Tomatoes
         in Olive Oil and Herbs, completely drained
  • - Kowalski's Ciabatta Bread

In a large bowl, combine ricotta, Parmesan, parsley and egg. In a lasagna pan or 13x9" glass pan, lay 2 pasta sheets; top with pesto, artichoke hearts, ½ of ricotta mixture and 1 cup cheese. Place 2 pasta sheets over cheese; layer with 8 oz. white sauce, sun-dried tomatoes and remaining ½ of ricotta mixture. Arrange 2 remaining past sheets over ricotta; spread with remaining Alfredo 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 into 8 slices. Serve with ciabatta bread to dip in olive oil in bottom of pan.