Artichoke Spinach Lasagna

• 9-12 "no-boil" lasagna noodles (uncooked)
• 1 tablespoon chopped fresh rosemary
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1.5 cans (14 ounce) marinated artichoke hearts, chopped
• Some sundried tomatoes, hydrated and sliced
• 2 cups vegetable broth
• 1/2 jar (28 ounce) jar tomato pasta sauce
• 1/2 jar (28 ounce) jar alfredo sauce or: 1 pint of cream or half&half, with a couple cups of shredded parmesan melted in, parsley and nutmeg.
• 3 cups shredded mozzarella cheese
• 1 cup low-fat ricotta
• Some crumbled feta cheese for the top
• 1 egg

1. 1.treheat oven to 350 degrees F (175 degrees C).
2. 2.tix shredded mozzarella with 1/2 cup ricotta and one egg (beaten slightly). Set aside.
3. 3.taute onion and garlic lightly, until onion is tender-crisp. Add in vegetable broth and rosemary; bring to a boil. Stir in artichoke hearts, spinach, and sundried tomatoes, adding a bit more broth if needed; reduce heat, cover and simmer 5 minutes. Add in both red and white pasta sauces.
4. 4.tpread 1/4 of the vegetable/sauce mixture in the bottom of the prepared baking dish; top with 3-4 noodles. Spread 3/4 cup mozzarella cheese mixture over noodles. Repeat layers 2-3 more times, ending with artichoke mixture on top.
5. 5.tinish by adding crumbled feta to top.
6. 6.take, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

boil, rosemary, onion, garlic, hearts, tomatoes, vegetable broth, tomato pasta sauce, alfredo sauce , mozzarella cheese, lowfat ricotta, feta cheese, egg

Taken from www.epicurious.com/recipes/member/views/artichoke-spinach-lasagna-52362431 (may not work)