Artrichoke Spinach Lasagna

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Artichoke Spinach Lasagna

 

Cooking spray

9 uncooked lasagna noodles

1 onion, chopped

4 cloves garlic, chopped

1 can (14-1/2 oz.) vegetable broth

1 TB chopped fresh rosemary

1 can (14 oz.) marinated artichoke hearts, drained, chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry

1 jar (28 oz.) tomato pasta sauce

3 cups shredded mozzarella cheese, divided

1 pkg. (4 oz.) herb and garlic feta, crumbled

 

Preheat oven to 350º F. Spray a 9 " x 13 " baking dish with cooking spray.

 

Bring a large pot of lightly salted water to a boil.

 

Add noodles and cook for 8 to 10 minutes or until al dente; drain. Rinse in

cold water and drain.

 

Spray a large skillet with cooking spray and heat on medium-high. Saute onion

and garlic

for 3 minutes, or until onion is tender-crisp.

 

Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and

spinach; reduce heat,

cover and simmer 5 minutes. Stir in pasta sauce.

 

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking

dish; top with 3 cooked

noodles.

 

Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times,

ending with artichoke

mixture and mozzarella cheese. Sprinkle crumbled feta on top.

 

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until

hot and bubbly.

 

Let stand 10 minutes before cutting.

 

Makes 6 servings.