White Lasagna With Artichokes and Sun Dried Tomatoes
This White Lasagna is layered with ricotta, sun dried tomatoes and artichokes and then covered in Alfredo Sauce for a creamy version of an Italian Lasagna.
Servings: 12
Ingredients
- 16 oz lasagna noodles
- 32 oz ricotta cheese
- 2 eggs
- 12 oz marinated artichokes drained and chopped
- 8.5 oz sun dried tomatoes julienne style
- 1.5 C shredded mozzarella cheese
- salt
- black pepper
- 30 oz Alfredo Sauce
Instructions
- Preheat oven to 375 F.
- Cook noodles according to box instructions. Drain noodles and set aside to slightly cool.
- In a large bowl, stir together ricotta, eggs, tomatoes, artichokes, mozzarella and season with salt and pepper.
- Spread a thin layer of alfredo sauce on the bottom of a lasagna pan. Cover pan in a layer of noodles, slightly overlap each noodle. Spread a layer of ricotta mixture over noodles. Pour a thin layer of alfredo sauce over the ricotta layer.
- Repeat layer 2 more times. Your top layer should be noodle and sauce without the ricotta layer. Sprinkle an additional cup of mozzarella cheese over the top.
- Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove foil and place back in oven for another 10-15 minutes until cheese is melted and sauce is bubbly.
- Allow lasagna to cool slightly before slicing.
- Garnish with chopped fresh parsley or basil before serving.