Instructions: Cook noodles until tender. Rinse and drain in a colander and set aside. Remove tough end of asparagus and discard. Cut remainder into 1-inch pieces. Boil until al dente (cooked, but still firm), drain and reserve. In 10x10-inch lasagna dish begin layering with noodles. Spread 1/3 pesto on noodles then 1/2 of asparagus and 1/2 of the artichokes and olives. Season to taste with salt, pepper and Italian seasoning. Top with 1/3of the ricotta and cottage cheeses and 1/3 of the shredded cheeses. Repeat. Top last layer of noodles with pesto and last 1/3 of ricotta and other cheeses. Cover and bake 30 minutes at 375 degrees. Uncover and bake an additional 15 minutes. Remove from oven and allow to set at least 15 minutes before slicing.

Bob Says: Makes a nice, neat side to any meal. Can be assembled a day ahead.

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