ARTICHOKE-SPINACH LASAGNA

Artichoke-Spinach Lasagna image

Try a new lasagna that features a creamy sauce, veggies and two cheeses.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (14 oz) vegetable broth
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)
Rosemary sprigs, if desired
Lemon wedges, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 9 g, TransFat 0 g