Artichoke Spinach Lasagna

Ingredients

• cooking spray
• 9 uncookeds lasagna noodles
• 1 onion , chopped
• 4 cloves garlic , chopped
• 1 can vegetable broth , 14.5 ounce
• 1 tablespoon chopped fresh rosemary
• 1 can marinated artichoke hearts , 14 ounce
• 1 package frozen chopped spinach , 10 ounce
• 1 jar tomato pasta sauce , 28 ounce
• 3 cups shredded mozzarella cheese , divided
• 1 package herb and garlic feta , 4 ounce

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.