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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kraft Food & Family Magazine


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

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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