Spinach Aritichoke Lasagna -- adapted from Allrecipes.com

Ingredients:

• 9+ no-boil lasagna noodles
• 1 large onion, chopped
• 4 cloves garlic, minced
• 14.5 oz can chicken broth ( ~1 2/3cup)
• 1 tb. chopped fresh rosemary 
• 1 (14 ounce) can marinated artichoke hearts, drained and choppe
•  (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry or use a large bag of fresh spinach and saute with the onions when they are about done cooking.
• 32oz jar tomato pasta sauce
• 2-3 cups shredded mozzarella cheese, divided
• (4 ounce) package herb ot plain feta cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Saute onion and garlic in olive oil for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
3. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
4. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.