Artichoke Spinach Lasagna

tasteofhome.com

Amanda Hebisen

1 tablespoon olive oil

1 small onion, chopped

½ cup sliced fresh mushrooms

4 garlic cloves, minced

1 can (14-½ ounces) vegetable or chicken broth

1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 teaspoon dried rosemary, crushed

¼ teaspoon ground nutmeg

¼ teaspoon pepper

1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce

subheading: ASSEMBLY:

12 no-cook lasagna noodles

3 cups shredded part-skim mozzarella cheese

1 cup crumbled tomato and basil feta cheese or feta cheese

⅛ teaspoon garlic powder

⅛ teaspoon each dried oregano, parsley flakes and basil

Directions at tasteofhome.com

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