Artichoke Spinach Lasagna

Ingredients

• cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 (14 1/2 ounce)  vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 1/2 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar pasta sauce
• 3 cups mozzarella cheese, divided
• 1 (4 ounce) package feta cheese with garlic and herbs, crumbled

Directions

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