1 jar (12 ounces) marinated artichoke hearts, drained and chopped
1-1/4 cups prepared pesto
1 cup Alfredo sauce
2 cups shredded Italian cheese blend
1 cup crumbled goat cheese
1 cup grated Parmesan cheese
1 jar (24 ounces) meatless spaghetti sauce, divided
9 lasagna noodles, cooked and drained
1 jar (16 ounces) roasted sweet red peppers, drained
2-1/2 teaspoons Italian salad dressing mix
In a large skillet, saute fennel in oil for 10-13 minutes or until tender and lightly browned. Remove from the heat; stir in the artichokes, pesto and Alfredo sauce. Set aside. Combine the cheeses; set aside.
Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Top with three noodles and the fennel mixture. Layer with three noodles, cheese mixture and remaining noodles. Combine red peppers and remaining spaghetti sauce; spread over the top. Sprinkle with salad dressing mix.
Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.