Italian Recipes - Artichoke-Spinach Lasagna

Ingredients     

• 9 dried lasagna noodles

• Nonstick cooking spray

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 cup vegetable broth or chicken broth

• 1 tbsp snipped fresh rosemary

• 2 14-ounces cans artichoke hearts, drained and coarsely chopped

• 2 10-ounces packages frozen chopped spinach, thawed and well drained

• 1 26-28 ounces jar meatless tomato-based pasta sauce

• 3 cups shredded mozzarella cheese (12 ounces)

• 1 4-ounces package crumbled herb and garlic feta cheese

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Method:

1. Preheat oven to 375F. Cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay noodles in a single layer on a sheet of foil.

2. Meanwhile, lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic; cook for 3 minutes. Stir in broth and rosemary; bring to boiling . Stir in artichoke hearts and spinach; remove from heat.

3. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Spread 1/2 cup of the pasta sauce evenly in bottom of dish. Arrange three of the lasagna noodles over the sauce. 

4. Layer with half of the spinach mixture and sprinkle with 3/4 cup of the mozzarella cheese. Spoon 3/4 cup of the sauce over the cheese. Sprinkle the feta cheese over the sauce. Repeat layers with three more noodles, remaining spinach mixture 3/4 cup of the mozzarella cheese, and 3/4 cup of the pasta sauce.

5. Top with remaining three lasagna noodles. Spoon remaining pasta sauce over the top. Sprinkle with remaining 1 1/2 cup mozzarella cheese.

6. Cover and bake for 40 minutes. Uncover and bake about 15 minutes more or until heated through. Let stand for 10 minutes before serving.