Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 Tbsp. olive oil
• 1/2 cup sliced fresh mushrooms
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 can (14 1/2 oz.) vegetable or chicken broth
• 1 can (14 oz.) water-packed artichoke hearts, drained ad coarsely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 tsp. dried rosemary, crushed
• 1/4 tsp. ground nutmeg
• 1/4 tsp. pepper
• 1 jar (16 oz.) roasted garlic Parmesan or roasted garlic Alfredo sauce
• Assembly:
• 12 no-cook lasagna noodles
• 3 cups (12 oz.) shredded part-skim mozzarella cheese, divided
• 1 cup crumbled tomato and basil feta cheese or feta cheese
• 1/8 tsp. garlic powder
• 1/8 tsp. each dried oregano, parsley flakes and basil

Directions

1. Preheat oven to 350 degrees. In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender.
2. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.
3. Spread 1 cup sauce into a greased 13 × 9 inch baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.
4. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

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