9 lasagna noodles, uncooked
1 can marinated artichoke hearts, drained and chopped
1 package frozen chopped spinach, thawed, and well drained
1 jar tomato pasta sauce
1 can of vegetable broth
3 cups shredded mozzarella cheese
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon rosemary, chopped
1 package herb & garlic feta, crumbled
Boil salted water in a large pot, add noodles and cook for 8 to 10 minutes or until al dente. Then drain.
Put some butter in a large skillet and heat on medium-high. Sauté the onion and garlic for 3 minutes. Stir in broth and rosemary. Bring to a boil.
Stir in artichoke hearts and spinach, reduce heat and cover. Simmer for 5 minutes. Stir in pasta sauce.
Preheat oven to 175 degrees C. Grease a baking dish with butter. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish, and top with 3 cooked noodles.
Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times. End with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Keep covered and bake for 40 minutes. Then uncover, and bake 15 minutes more. Let stand 10 minutes before cutting and serving.