Artichoke Spinach Lasagna

This was super flavorful. Doug and I really enjoyed it. Tyler thought it was in the "ok" category. The leftovers were just as good, in my opinion. I did run into a little bit of an issue at the grocery store in trying to find no-cook lasagna noodles. I ended up just buying regular and having to cook them before doing the assembly part.

• 1 Tbsp olive oil
• 1 small onion, chopped
• 1/2 cup sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 can (14.5 oz) vegetable or chicken broth
• 1 can (14 oz) water-packed artichoke hearts, drained and coarsely chopped
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 tsp dried rosemary, crushed
• 1/4 tsp ground nutmeg
• 1/4 tsp pepper
• 1 jar (16 oz) roasted garlic Parmesan or roasted garlic Alfredo sauce
• 12 no-cook lasagna noodles
• 3 cups shredded park-skim mozzarella cheese
• 1 cup crumbled tomato and basil feta cheese or plain feta cheese
• 1/8 tsp garlic powder
• 1/8 tsp dried oregano
• 1/8 tsp dried parsley
• 1/8 tsp dried basil

Preheat oven to 350 degrees. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat. 

Spread 1 cup sauce into a greased 13 x 9 inch baking dish. Layer with three noddles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs. 

Bake, covered, 40 minutes. Bake uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving. 

NOTE: You can add meat to this lasagna to make it a little heartier. Try either two cups shredded rotisserie chicken or 8 oz lump crab meat. I'll definitely be trying both. 

Serves 12

Prep Time: 25 minutes

Total Time: 1 hour, 30 minutes

Recipe from Taste of Home