Artichoke & Spinach Lasagna

Serves: 8
Time: 1 hour, 20 minutes

Ingredients
-9 uncooked lasagna noodles
-1 chopped onion
-4 chopped cloves of garlic
-14.5oz can vegetable broth
-1 Tbsp chopped fresh rosemary
-14oz can marinated artichoke hearts, drained and chopped
-10oz pkg frozen chopped spinach, thawed & drained/squeezed dry
-28oz jar tomato pasta sauce
-3 cups shredded mozzarella cheese
-4oz pkg herb and garlic feta, crumbled

1. Preheat oven to 350*. Spray 9x13 dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil and add noodles. Cook for around 10 minutes, until al dente. Then, drain.
3. Spray a large skillet with a cooking spray and saute onion & garlic over medium-high heat for 3 minutes.
4. Stir in the broth and the rosemary, and bring to a boil.
5. Stir in artichoke and spinach, reduce heat and cover.
6. Simmer for 5 minutes and stir in pasta sauce.
7. Spread 1/4 of the artichoke mixture in the bottom of the dish. Top with 3 noodles. Sprinkle 3/4 cup mozzarella over noodles. Repeat 2 more times, ending with artichoke mix and cheese.
8. Sprinkle crumbled feta over the top.
9. Bake covered for 40 minutes. Uncover, and bake 15 minutes more.

Let stand 10 minutes before cutting.

Nutrition Facts: 458 calories


I absolutely LOVED this recipe. It was like a super-cheesy artichoke and spinach dip turned into lasagna. I even made it once and forgot to mix in the pasta sauce (Whoops!!), and it was STILL good!!