Spinach Artichoke Lasagna

What started out as a simple recipe ended up being an amalgamation of left-overs and a tweak here & a tweak there......this is what came out of the oven after the first baking.


I let it set for 30mins, then sprinkled mozzarella and Parmigiana Reggiano cheese on it. I will bake it right before serving it to brown the cheese.


Baked for another 20mins.


It was really ooey gooey and GOOD!!!


I do this all the time. I take a recipe and add things and never write it down and then I can't remember it and sometimes I would love to enter them in a contest.
This time I wrote it down but need to taste it before I embarrass myself.

Spinach Artichoke Lasagna
Ingredients

* 1/2 cup chopped onion
* 1 tablespoon olive oil
* 4 garlic cloves, minced
* 1 can (14-1/2 ounces) vegetable or chicken broth
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon pepper
* 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/2 cup sliced fresh mushrooms
* 1 jar (16 ounces) roasted garlic Alfredo or Parmesan and mozzarella pasta sauce
* 12 no-cook lasagna noodles
* 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
* 1 cup crumbled tomato and basil feta cheese or feta cheese
* 1/8 teaspoon garlic powder
* 1/8 teaspoon each dried oregano, parsley flakes and basil

Directions

* In a large saucepan, saute onion in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.
* Spread 1 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles and 3/4 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley and basil.
* Cover and bake at 350° for 40 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.