Subtle Seasonings: Vegetarian Lasagna

This is another recipe that I have been using for years. I can't remember when I first discovered it, but I'm pretty sure I've been making it for at least 4 years - it's a tried-and-true favorite. I love spinach and artichoke dip, so I knew I'd love the flavor combination in a lasagna!

You can make this recipe a day ahead and just pop it in the fridge. Take it out an hour before you want to bake it and allow to warm to room temperature, then cook as directed.

Spinach and Artichoke Lasagna

Ingredients:

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, drained and chopped

1 (10 ounce) package frozen chopped

spinach, thawed, drained and squeezed dry

1 (28 ounce) jar tomato pasta sauce

3 cups shredded mozzarella cheese, divided

1 (4 ounce) package herb and garlic feta, crumbled

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of 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.