Ingredients

9-12 “no-boil” lasagna noodles (uncooked)

1 tablespoon chopped fresh rosemary

1 onion, chopped

4 cloves garlic, chopped

1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

1.5 cans (14 ounce) marinated artichoke hearts, chopped

Some sundried tomatoes, hydrated and sliced

2 cups vegetable broth

½ jar (28 ounce) jar tomato pasta sauce

½ jar (28 ounce) jar alfredo sauce [or: 1 pint of cream or half½, with a couple cups of shredded parmesan melted in, parsley and nutmeg].

3 cups shredded mozzarella cheese

1 cup low-fat ricotta

Some crumbled feta cheese for the top

1 egg

Preparation

  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.