Asparagus Artichoke Lasagna Recipe

• 1 pkt lasagna noodles (1 lb.)
• 1 bn fresh asparagus (1 1/4-1 1/2 lbs.)
• 1 jar basil-garlic pesto (8 ounce.)
• 2 can artichoke bottoms (14 ounce. each) diced
• 16 ounce mozzarella and parmesan cheese shredded
• 15 ounce ricotta cheese
• 15 ounce cottage cheese
• 1/2 c. diced pimiento olives Salt and pepper to taste Italian seasoning to taste

1. Cook noodles till tender.
2. Rinse and drain in a colander and set aside.
3. Remove tough end of asparagus and throw away.
4. Cut remainder into 1-inch pcs.
5. Boil till al dente (cooked, but still hard), drain and reserve.
6. In 10x10-inch lasagna dish begin layering with noodles.
7. Spread 1/3 pesto on noodles then 1/2 of asparagus and 1/2 of the artichokes and olives.
8. Season to taste with salt, pepper and Italian seasoning.
9. Top with 1/3of the ricotta and cottage cheeses and 1/3 of the shredded cheeses.
10. Repeat.
11. Top last layer of noodles with pesto and last 1/3 of ricotta and other cheeses.
12. Cover and bake 30 min at 375 degrees.
13. Uncover and bake an additional 15 min.
14. Remove from oven and allow to set at least 15 min before slicing.
15. Bob Says: Makes a nice, neat side to any meal.
16. Can be assembled a day ahead.

lasagna noodles, fresh asparagus, basilgarlic, artichoke bottoms, mozzarella, ricotta cheese, cottage cheese, pimiento olives

Taken from cookeatshare.com/recipes/asparagus-artichoke-lasagna-70774 (may not work)