Artichoke Spinach Lasagna

Amount Per Serving Calories: 458 Total Fat: 21g Cholesterol: 63mg Sodium: 1401mg Total Carbs: 45.5g Dietary Fiber: 6.8g Protein: 24.5g

Artichoke Spinach Lasagna
Adapted from allrecipes.com
Artichoke Spinach Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from allrecipes.com

Ingredients

  • cooking spray 9 uncooked lasagna noodles 1 onion, chopped 4 cloves garlic, chopped 1 (14.5 ounce) can vegetable broth 1 tablespoon chopped fresh rosemary 1 (14 ounce) can marinated artichoke hearts, d

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. 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. 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. 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. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

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