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Ingredients
- cooking spray
- 9 uncooked lasagna noodles
- 1 onion, chopped
- 4 cloves garlic, chopped
- 14.5-ounce can vegetable broth
- 1 tablespoon chopped fresh rosemary
- 14-ounce can marinated artichoke hearts, drained and chopped
- 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
- 28-ounce jar tomato pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 4-ounce package herb and garlic feta, crumbled
Details
Servings 8
Preparation time 20mins
Cooking time 100mins
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 9 x 13 pan 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 with cool water to stop cooking.
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.
458 calories per serving (8 servings)
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