artichoke spinach lasagna

Ingredients

• Servings: 8
• cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 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 tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch 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.
• 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.