I found this recipe at thescienceofeating.com. I wasn't sure about it because I'm not a big spinach fan. I gave it a try anyway. It was pretty good. Corey really liked it, I ate one piece and over the next day he ate the rest.
9 Whole wheat lasagna noodles
1 large onion, chopped
4 garlic cloves, minced
1 3/4 cups vegetable broth
1 Tbsp. fresh rosemary, chopped
14 oz. artichoke hearts, drained and chopped
10 oz. frozen spinach, thawed, drained and squeezed dry
28 oz. meatless spaghetti sauce
3 cups mozzarella cheese, shredded
4 oz. feta cheese in Mediterranean herbs or tomato basil crumbles
dash of extra virgin olive oil
Preheat oven to 350 degrees. Grease 9x13 pan with olive oil. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente, drain.
Spray a large skillet with cooking spray and heat on medium high. Saute onion and garlic for 3 minutes or until onion is tender yet crisp.
Stir in broth and rosemary then bring to a boil Stir in artichoke hearts and spinach then reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared pan and top with 3 noodles.
Sprinkle 3/4 cup mozzarella over the noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Sprinkle feta over top. Bake, uncovered, for 40 minutes. Uncover and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
**I used ready to use noodles, so skipped the noodle cooking step.
