spinach artichoke lasagna

1 hour 30 minutes

9 lasagna noodles, cooked
1-2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
14 ounces vegetable broth
1 tablespoon italian seasoning
1 14 ounce can  marinated artichoke hearts, drained and chopped
1 10 ounce package frozen spinach, thawed and squeezed
1 28 ounce jar pasta sauce of your choice
2 cups italian shredded cheese
1 4 ounce package of crumbled feta with garlic and herbs

preheat oven to 350. grease baking dish. (mine is about 8 x 12 I think. I cook everything in a toaster oven). heat skillet over medium high, add oil and sauté onion and garlic for 5 minutes. add italian seasoning and stir in broth. add artichoke hearts and spinach, reduce heat and simmer for 5 minutes. turn off stove. pour a splash of sauce in the bottom of casserole dish, followed by three lasagna noodles. Add 1/2 of veggie mixture and top with 1/2 of italian cheese, 1/3 of remaining pasta sauce. add 3 noodles, veggies, cheese, sauce and noodles again. pour remaining sauce and top with crumbled feta. bake covered for 40 minutes. uncover and bake an additional 15 minutes. let stand for 10 minutes before cutting and serving.

this also works well for a make ahead dish but be sure to adjust the cooking time accordingly.