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Artichoke Spinach Lasagna

"This is a splendid lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and crowned with crumbled feta."

Ingredients :

cooking spray
nine uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.Five ounce) can vegetable broth
1 tablespoon chopped clean rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package deal frozen chopped spinach, thawed, tired and squeezed dry
1 (28 ounce) jar tomato pasta sauce
three cups shredded mozzarella cheese, divided
1 (4 ounce) bundle herb and garlic feta, crumbled

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

Preheat oven to 350 degrees F (175 levels C). Spray a 9x13 inch baking dish with cooking spray.
Bring a big pot of gently salted water to a boil. Add noodles and cook dinner for 8 to 10 minutes or till al dente; drain.
Spray a big skillet with cooking spray and heat on medium-excessive. Saute onion and garlic for three minutes, or till onion is gentle-crisp. Stir in broth and rosemary; carry to a boil. Stir in artichoke hearts and spinach; reduce warmth, cowl and simmer 5 mins. Stir in pasta sauce.
Spread 1/four of the artichoke aggregate inside the backside of the organized baking dish; pinnacle with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, finishing with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on pinnacle.
Bake, covered, for 40 mins. Uncover, and bake 15 minutes greater, or until hot and bubbly. Let stand 10 minutes earlier than cutting.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it flippantly, and make clean-up simpler.

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