Artichoke & Spinach Lasagna

• 1 can artichoke hearts -rinsed, drained & chopped
• 1 bag fresh spinach
• 1 box lasagna
• 1 onion - chopped
• 4 cloves garlic - chopped
• 1 14.5oz can vegtable broth
• 1 tblsp chopped frsh rosemary
• 1 28oz can tomato
• 3 c shredded mozzarella
• 15oz ricotta

1. Preheat oven to 350.
2. Spray 13x9 baking dish w/ cooking spray. Cook lasagna 8-10 minutes until al dente.
3. Heat large skillet with olive oil, saute onion & garlic for 3 minutes until tender. Stir in broth & rosemary, bring to a boil. Stir in artichokes & spinach. Reduce heat; cover and simmer 5 minutes. Stir in tomato sauce. Spread 1/4 of artichoke mixture in bottom of baking dish. Top with layer of noodles, more sauce & chesses. Repeat until all ingredients are used.
4. Bake covered for 40 minutes. Uncover, bake 15 minutes more. Let stand 10 minutes before cutting.

fresh spinach, lasagna, onion, garlic, vegtable broth, frsh rosemary, tomato, mozzarella, ricotta

Taken from www.epicurious.com/recipes/member/views/artichoke-spinach-lasagna-1241063 (may not work)