Artichoke Spinach Lasagna

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Servings: 6-8
READY IN
1hr 20mins
Ingredients
  • 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
Directions
  • 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.
  • 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!
  • To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.