Artichoke-Spinach Lasagna

I have yet to make this myself, but here is the recipe as emailed to me by my mother, and it was delicious when she made it (of course!)



9 uncooked lasagna noodles

1 onion, chopped

4 cloves garlic, chopped (I used the already chopped)

1 cup vegetable broth

1 Tblp. Chopped fresh rosemary (didn’t use)

1 (12 oz) can marinated artichoke hearts, drained & chopped

1 (10 oz pkg frozen chopped spinach, thawed, drained & squeezed dry

1 (26 oz) jar tomato pasta sauce

3 cups mozzarella cheese, divided

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



Preheat oven to 350 F. spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles & cook for 8 to 10 min. or until al dente; drain.

Spray a large skillet with cooking spray & heat on medium high. Sauté onion & 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 ¼ of the artichoke mixture in prepared baking dish; top with 3 cooked noodles. Sprinkle ¾ cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.



Bake, covered, in preheated over for 40 minutes. Uncover and bake 15 minutes more or until hot and bubbly. Let stand 10 minutes before cutting. Yield: 6 to 8 servings.