Artichoke Spinach Lasagna Recipe
INGREDIENTS
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1/2 cup chopped onion
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1 tablespoon olive oil
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4 garlic cloves, minced
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1 can (14-1/2 ounces) vegetable or chicken broth
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1 teaspoon dried rosemary, crushed
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1/4 teaspoon ground nutmeg
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1/4 teaspoon pepper
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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2 jars (15 ounces) roasted garlic Alfredo sauce
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12 no-cook lasagna noodles
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3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
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1 cup crumbled tomato and basil feta cheese or feta cheese
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1/8 teaspoon garlic powder
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1/8 teaspoon each dried oregano, parsley flakes and basil
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