Artichoke Spinach Lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 (14 1/2 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package feta cheese with garlic and herbs, crumbled

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 spray a 9x13 inch baking dish with cooking spray.
• 3 bring a large pot of lightly salted water to a boil.
• 4 add noodles and cook for 8 to 10 minutes or until al dente; drain.
• 5 spray a large skillet with cooking spray and heat on medium-high.
• 6 saute onion and garlic for 3 minutes, or until onion is tender-crisp.
• 7 stir in broth and rosemary; bring to a boil.
• 8 stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
• 9 stir in pasta sauce.
• 10 spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
• 11 sprinkle 3/4 cup mozzarella cheese over noodles.
• 12 repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
• 13 sprinkle crumbled feta on top.
• 14 bake, covered, for 40 minutes.
• 15 uncover, and bake 15 minutes more, or until hot and bubbly.
• 16 let stand 10 minutes before cutting.
• 17 to freeze: bake, cool, wrap well, and label. freeze up to 2 months. *note: you can assemble and freeze without cooking and cook on the day to be eaten!
• 18 to serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.