Artichoke Spinach Lasagna Recipe

Ingredients

• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 tablespoon Crisco® Pure Olive Oil
• 1 can (14-1/2 ounces) vegetable or chicken broth
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup sliced fresh mushrooms
• 1 jar (16 ounces) roasted garlic Alfredo or Parmesan and mozzarella pasta sauce
• 12 no-cook lasagna noodles
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
• 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

• In a large saucepan, saute onion and garlic in oil for 2-3 minutes or until tender. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.
• Spread 1 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles and 3/4 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley and basil.
• Cover and bake at 350° for 40 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.

Artichoke Spinach Lasagna published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p45