Ingredients
- 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
- Â Â Salt and pepper to taste
- Â Â Italian seasoning to taste
Description
Cook Noodles Till Tender. Rinse And Drain In A Colander And Set Aside. Remove Tough End Of Asparagus And Throw Away. Cut Remainder Into 1-inch Pcs. Boil Till Al Dente (cooked, But…
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