for family meals :
recipe comes from Recipes in The Mail
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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 artichoke hearts, drained
1 (10 ounce) package chopped frozen spinach,
thawed and pressed
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta,
oven to 350ºF (175ºC). Spray a 9x13
inch baking dish with cooking spray.
a large pot of lightly salted water to a boil.
Add noodles and cook for 8 to 10 minutes or
until al dente; drain.
a large skillet with cooking spray and heat
on medium-high. Sauté 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
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.
covered, for 40 minutes. Uncover and bake
15 minutes more, or until hot and bubbly.
Let stand 10 minutes before cutting.
6 to 8