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Try this recipe the next time you have guests and want to try something different.

Sicilian Artichoke Lasagna

1 (96-ounce) package STOUFFER'S® Lasagna with Meat & Sauce, thawed
1/2 cup prepared basil pesto sauce
1 to 2 (6-ounce) jars marinated quartered artichoke hearts, drained and chopped
3/4 cup (3 ounces) freshly grated Parmesan cheese, divided use
1/2 cup Italian-seasoned breadcrumbs
1 garlic clove, minced
3 tablespoons butter or margarine, melted

1. THAW the lasagna in the refrigerator for a maximum of 48 hours.
2. REMOVE plastic wrap and label from lasagna. Remove aluminum lid.
3. COMBINE pesto, artichoke hearts, and 1/2 cup cheese. Spoon over top of lasagna. Replace aluminum lid, bending slightly to elevate from lasagna. Place tray in middle of a large baking sheet.
4. BAKE on middle oven rack at 400°F (205°C) for 40 minutes.
5. STIR together remaining 1/4 cup cheese and remaining ingredients in a small bowl. Carefully remove lid from lasagna, and sprinkle with breadcrumb mixture; bake 20 more minutes. Let stand 15 to 20 minutes before cutting into squares.

Makes 12 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.

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