Fabulous lasagna made with an artichoke and spinach mixture topped with crumbled feta.
If you like spinach artichoke dip you will love this lasagna.
Ingredients •PAM cooking spray •9 lasagna noodles •1 large white onion, chopped •4 cloves garlic, chopped •1 (14.
5 oz) can vegetable broth •1 tbsp fresh rosemary, chopped •1 (14 oz) can marinated artichoke hearts, drained and chopped •1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry •1 (28 oz) jar marinara sauce •3 cups mozzarella cheese, shredded and divided •1 (4 oz) package herb and garlic feta cheese, crumbled Directions •Preheat oven to 350 degrees F •Bring a large pot of lightly salted water to a boil.
Add noodles and boil for 8 to 10 minutes or until al dente.
•Spray a large skillet with cooking spray.
Add onion and garlic and sauté for 3 minutes over medium-high heat or until onion is tender.
•Mix in broth and rosemary, stir well; bring mixture to a boil.
•Mix in artichoke hearts and spinach and stir until all ingredients are well blended.
•Reduce heat, cover, and simmer for 5 minutes.
•Add in pasta sauce to mixture and stir to blend.
•Spray 9×13 inch glass baking dish with cooking spray.
•Spread a quarter of the artichoke mixture in the baking dish.
•Place a layer of 3 cooked noodles on top.
Sprinkle with 3/4 cup of the mozzarella cheese.
•Repeat layers 2 more times and end with a layer of the artichoke mixture and mozzarella cheese.
•Sprinkle crumbled feta on top.
Then cover with aluminum foil.
•Bake for 40 minutes.
Remove from oven, uncover, and return to oven to bake for 15 minutes or until hot and bubbly.
Let rest and cool for 10 minutes before cutting and serving.