I made Artichoke Spinach Lasagna this time. It was a big hit in our house. We didn’t have much left over for the freezer, but I managed to get at least two small pieces to eat for another day! Any veggies are good to use, eggplant, zucchini, and broccoli. Use your imagination and you will be very surprise.

Here is mine:
9 uncooked lasagna noodles, ( I cooked mine.)
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, chopped
1 (10 oz.) package fresh spinach, chopped
1 (28 oz. ) jar tomato pasta sauce
3 cups shredded mozzarella cheese
1 (4 oz.) garlic feta, crumbled
1 cup of fresh ricotta

1. Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salt water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

3. Spray a large skillet with cooking spray and heat on medium-high, Sauté onion and garlic for 3 minutes, or until tender. Sir in the broth; bring to a boil, Sir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Sir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cook noodles. Sprinkle 2/4 cup mozzarella cheese over noodles. Also spoon three to four of the ricotta cheese. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

5. Bake, covered, for 40 minutes. Uncover and bake 15 more minutes, or until hot and bubbly. Let stand 10 minutes before cutting.

This is sooo good! You can freeze this for up to 6 months if you place the lasagna in a sealed plastic bag. I always double bag my lasagna so no air will get into the bag. When you are ready to eat it again take it out and defrost and heat up in the oven at 250 degrees (you don’t want it dry) so add a little sauce it ok. Also add more cheese!!
ENJOY!!