ARTICHOKE SPINACH LASAGNA
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix shredded mozzarella with ½ cup ricotta and one egg (beaten slightly). Set aside. 3. Saute onion and garlic lightly, until onion is tender-crisp. Add in vegetable broth and rosemary; bring to a boil. Stir in artichoke hearts, spinach, and sundried tomatoes, adding a bit more broth if needed; reduce heat, cover and simmer 5 minutes. Add in both red and white pasta sauces. 4. Spread 1/4 of the vegetable/sauce mixture in the bottom of the prepared baking dish; top with 3-4 noodles. Spread 3/4 cup mozzarella cheese mixture over noodles. Repeat layers 2-3 more times, ending with artichoke mixture on top. 5. Finish by adding crumbled feta to top. 6. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
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