spinach artichoke lasagna

INGREDIENTS

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

DIRECTIONS

Preheat oven to 350°. 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 13x9-in. baking dish. Layer with three noodles 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. Yield: 12 servings.