Ingredients
-
1
-
9
-
1
-
4
-
1
-
1
-
1
-
1
-
1
-
3
-
1
-
-
-
-
Directions
Artichoke Spinach Lasagna, A great option for vegetarian lasagna You will greatly enjoy the mix of vegetables in this dish! *Note: pasta sauce can be a white or red but I have found that if I’m freezing it, that the red works out best for me none the less, I believe the original recipe does call for a white sauce Thanks Marg (CaymanDesigns) for pointing it out
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Steps
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1
Done
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Preheat Oven to 350 Degrees F (175 Degrees C). |
|
2
Done
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Spray a 9x13 Inch Baking Dish With Cooking Spray. |
|
3
Done
|
Bring a Large Pot of Lightly Salted Water to a Boil. |
|
4
Done
|
Add Noodles and Cook For 8 to 10 Minutes or Until Al Dente; Drain. |
|
5
Done
|
Spray a Large Skillet With Cooking Spray and Heat on Medium-High. |
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6
Done
|
Saute Onion and Garlic For 3 Minutes, or Until Onion Is Tender-Crisp. |
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7
Done
|
Stir in Broth and Rosemary; Bring to a Boil. |
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8
Done
|
Stir in Artichoke Hearts and Spinach; Reduce Heat, Cover and Simmer 5 Minutes. |
|
9
Done
|
Stir in Pasta Sauce. |
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10
Done
|
Spread 1/4 of the Artichoke Mixture in the Bottom of the Prepared Baking Dish; Top With 3 Cooked Noodles. |
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11
Done
|
Sprinkle 3/4 Cup Mozzarella Cheese Over Noodles. |
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12
Done
|
Repeat Layers 2 More Times, Ending With Artichoke Mixture and Mozzarella Cheese. |
|
13
Done
|
Sprinkle Crumbled Feta on Top. |
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14
Done
|
Bake, Covered, For 40 Minutes. |
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15
Done
|
Uncover, and Bake 15 Minutes More, or Until Hot and Bubbly. |
