Total Time:  1 Hour, 20 Minutes + Standing

Prep Time: 25 Minutes

Bake: 55 Minutes + Standing

Ingredients

Yield: 8 Servings

• • 1/2 cup onion, chopped
  • 1 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) vegetable or chicken broth
  • 1 tsp dried rosemary, crushed
  • 1/4 tsp dried nutmeg
  • 1/4 tsp pepper
  • 1 can (14 oz) water-packed artichoke hearts; rinsed, drained, and quartered
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1 cup fresh mushrooms, sliced
  • 1 jar (15 oz) roasted garlic alfredo sauce
  • 12 no-cook lasagna noodles
  • 3 cups part-skim mozzarella cheese, shredded and divided
  • 1 cup tomato and basil feta cheese or feta cheese, crumbled
  • 1/8 tsp garlic powder
  • 1/8 tsp dried oregano
  • 1/8 tsp dried parsley flakes
  • 1/8 tsp dried basil

Directions:

1. 1. In a large saucepan, sauté onion in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
   2. Stir in the broth, rosemary, nutmeg, and pepper. Bring to a boil.
   3. Add artichokes, spinach, and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in alfredo sauce.
   4. Spread 1 cup sauce mixture into a greased 13 X 9 inch baking dish. Top with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times.
   5. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley, and basil.
   6. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 15 minutes longer or until noodles are tender.
   7. Let stand 10 minutes before cutting.