Judy Bashforth says, "This will get rave reviews from family and friends. I take this to pot lucks and everyone always asks for the recipe. It is a great vegetarian main dish. Regular lasagna noodles are used and they are not boiled, which makes it so easy."
Artichoke Spinach Lasagna
1 medium onion, chopped
4 cloves garlic, finely chopped
1 14-ounce can vegetable broth
1 teaspoon dried rosemary
1 14-ounce can artichoke hearts, drained and chopped
1 10-ounce package frozen chopped spinach, thawed and drained
1 16-ounce jar Parmesan or Alfredo sauce
9 uncooked lasagna noodles
3 cups mozzarella cheese, shredded
4 ounces feta cheese (tomato and basil or herb and garlic)
Preheat oven to 350F. Spray a 13"x9" pan with cooking spray.
Spray a 12" non-stick skillet with cooking spray. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover and simmer 5 minutes. Stir in pasta sauce.
Spread one-fourth of the artichoke mixture in bottom of baking dish; top with 3 noodles. (It will not be long enough, but will expand after cooking.) Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers 2 more times. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 or 15 minutes before cutting.