Ingredients:
- 9 lasagna noodles, cooked
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 can veggie stock
- 1 tbsp chopped fresh rosemary
- 1 14-oz can of artichoke hearts, drained
- 1 10-oz package of frozen chopped spinach (thawed and drained)
- 1 jar favorite pasta sauce
- 1/2 c feta crumbles
- 3 c shredded mozzarella
1. Preheat oven to 350.
2. Saute onion and garlic for 5 minutes. Add veggie broth, artichokes, and spinach. Simmer for another 10 minutes.3. Add red sauce and simmer until warm
4. Splash a bit of sauce in a 9x13 pan, then layer the following: 3 lasagna noodles, 1/3 of the veggie-sauce mixture, 1 c mozzarella cheese. Finish with crumbled feta.
5. Bake covered for 45 minutes. Uncover, bake another 15 minutes. Let stand 15 minutes before serving with your favorite bread or garlic bread.
