Artichoke Spinach Lasagna Recipe

Ingredients for Artichoke Spinach Lasagna

• Cooking Spray
• Lasagna Noodles
• 1 medium onion, chopped
• Garlic Cloves
• Vegetable Broth
• Fresh Rosemary
• Marinated Artichoke Hearts
• Frozen Chopped Spinach
• 2 cups pasta sauce (red or white)
• 1 ½ cups shredded mozzarella cheese
• Feta Cheese With Garlic And Herbs

How to Make Artichoke Spinach Lasagna

1. Preheat oven to 350°F (175°C).
2. Spray a 9x13 inch baking dish with cooking spray.
3. Bring a large pot of salted water to a boil. Add 1 pound of lasagna noodles and cook for 8-10 minutes, or until al dente. Drain and set aside.
4. Spray a large skillet with cooking spray. Heat over medium-high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté for 3 minutes, or until onion is tender-crisp.
5. Stir in 2 cups vegetable broth and 1 teaspoon dried rosemary.
6. Bring to a boil. Add 14 ounces (one can) artichoke hearts, quartered, and 5 ounces fresh spinach, roughly chopped.
7. Reduce heat, cover, and simmer for 5 minutes, or until spinach is wilted.
8. Stir in 2 cups of your favorite pasta sauce (red or white).
9. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish.
10. Top with 3 cooked lasagna noodles.
11. Sprinkle 3/4 cup shredded mozzarella cheese over the noodles.
12. Repeat layers 2 more times, ending with the artichoke mixture and mozzarella cheese.
13. Sprinkle 1/2 cup crumbled feta cheese on top.
14. Bake, covered, for 40 minutes.
15. Uncover and bake for an additional 15 minutes, or until hot and bubbly.
16. Let stand for 10 minutes before cutting and serving.
17. To freeze: Bake, cool completely, wrap tightly, label, and freeze for up to 2 months. To serve from frozen, thaw overnight in the refrigerator, then bake until warmed through; or bake from frozen for 1 hour and 15 minutes.