Traditional Lasagna as a veggie option.
ARTICHOKE SPINACH LASAGNA
9 lasagna noodles (I use oven-ready)
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 Tbsp chopped fresh rosemary
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) package frozen spinach, thawed, drained and squeezed dry
1 (28 oz) jar tomato pasta sauce
3 cups shredded mozzarella cheese
1 (4 oz) package herb and garlic feta, crumbled
Preheat oven to 350. Spray 9 X 13 baking dish with cooking spray.
If not using oven ready noodles, cook noodles and lay on towel to dry.
Spray a large skillet with cooking spray and heat to medium-high. Saute onion and garlic for 3 minutes, or until onion is tender crisp. Stir in broth and rosemary, bring to a boil. Stir in artichoke hearts and spinach. Reduce heat, cover and simmer for 5 minutes. Stir in pasta sauce.
Spread 1/4 of artichoke mixture on the bottom of pan. Top with noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Spinkle crumbled feta over the top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before serving.
Source: Ayn Laherty