Sunday, April 17, 2011


~ allrecipes

9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
14.5 oz. can vegetable broth
1 T. chopped fresh rosemary
14 oz. can marinated artichoke hearts, drained and chopped
10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry
28 oz. jar spaghetti sauce
3 c. shredded mozzarella cheese, divided
4 oz. pkg. herb and garlic feta, crumbled

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Spray medium or large pot 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, then top with remaining 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.

Notes: Regular feta works just fine, Monterey jack can be used in place of mozzarella, and chpped fresh spinach can replace frozen.


The Boggs Family said...

I think I'll be trying this- yummy!!!

Bob and Cheri said...

Gonna try this ! Yum!