cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 cup vegetable broth
1 tbs chopped fresh rosemary
1 (12 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1 (26 oz) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 oz) pkg herb & garlic feta, crumbled

preheat oven to 350 degrees. spray a 9″x13″ baking dish with cooking spray.

bring a large pot of lightly salted water to a boil. add noodles and cook for 8-10 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 crisp-tender. 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 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, in the preheated oven for 40 minutes. uncover and bake 15 minutes more or until hot and bubbly. let stand 10 minutes before cutting.

6-8 servings