Recipe

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
  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine ricotta, Parmesan, parsley and egg.
  3. 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.
  4. Layer with 2 additional lasagna sheets, followed by ½ of the Alfredo sauce; top with sun-dried tomatoes and remaining ricotta mixture.
  5. Top with last 2 lasagna sheets, followed by remaining Alfredo sauce; sprinkle with 1 cup shredded cheese.
  6. Bake lasagna in preheated oven until heated through and cheese is golden (30-35 min.).
  7. Remove from oven; cool in the pan, covered, for 10 min.
  8. Cut into 8 slices; serve with ciabatta bread to dip in olive oil in bottom of pan.