1 med. onion, chopped
4 cloves garlic, finely chopped
1 14.5 oz. can vegetable broth (or from cubes)
1 T. fresh rosemary, chopped (or 1 t. dried rosemary leaves)
1 14 oz. can artichoke hearts, drained and coarsely chopped
1 10 oz. pkg. frozen chopped spinach, thaw and squeeze to drain
1 16 oz. jar roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles (9 oz.)
3 C. shredded mozzarella cheese (12 oz.)
1 pkg. crumbled herb-and-garlic feta cheese (4 oz.)
Rosemary sprigs and/or lemon wedges for garnish

Heat oven to 350. Spray rectangular baking dish (9x13) with cooking spray.
Spray 12 inch nonstick skillet with cooking spray; heat over med.-high heat. Cook onion and garlic about 3 minutes until onion is crisp-tender.
Stir in broth and rosemary. Heat to boiling.
Stir in artichokes and spinach, reduce heat. Cover and simmer 5 minutes.
Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles.
Sprinkle with 3/4 cup of the mozzarella cheese.
Repeat layers 2 more times. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella.
Sprinkle with feta cheese.
Cover and bake 40 minutes. Uncover and bake about 15 minutes longer. Let stand 10 minutes before cutting.
Garnish with rosemary or lemon if desired.

Taken from Betty Crocker Easy Vegetarian cookbook. This is very yummy and unusual!

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