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Creamy Artichoke Lasagna 11-18 Recipe

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This recipe for Creamy Artichoke Lasagna 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kraft Food & Family Magazine

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound sliced fresh mushrooms
2 red peppers, cut lengthwise into strips
1 can (14oz) artichoke hearts, drained, chopped
1/2 cup Classico Traditional Basil Pesto Pasta Sauce and Spread
1/2 cup grated Parmesan cheese
1 package (8oz) Kraft shredded Italian Five Cheese w/ Philadelphia
2 packages (8oz) cream cheese, softened
1/2 tsp garlic powder
1 1/2 cups milk
12 lasagna noodles, cooked
1/2 cup loosely packed fresh basil leaves

Directions:
Directions:
Preheat oven to 350F.
Cook and stir mushrooms and peppers in large skillet sprayed with cooking spray on medium heat 5 minutes or until tender. Remove from heat. Add artichokes, pasta sauce, Parmesan and 1 cup shredded cheese; mix well.
Beat cream cheese and garlic powder with mixer until creamy. Gradually add milk, beating well after each addition. Reserve 2 cups cream cheese mixture. Add remaining cream cheese mixture to vegetable mixture in skillet; mix well.
Spread half the reserved cream cheese mixture onto bottom of 9 x 13 baking dish sprayed with cooking spray; cover with 3 noodles and 1/3 of the vegetable mixture. Repeat layers of noodles and vegetable mixture twice. Top with remaining noodles, reserved cream cheese mixture and shredded cheese; cover.
Bake 25 minutes or until heated through. Let stand 5 minutes before serving. Cut basil into thin strips; sprinkle over lasagna.

(new, vegetarian)

 

 

 

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