Ingredients
1 can artichoke hearts -rinsed, drained & chopped
1 bag fresh spinach
1 box lasagna
1 onion - chopped
4 cloves garlic - chopped
1 14.5oz can vegtable broth
1 tblsp chopped frsh rosemary
1 28oz can tomato
3 c shredded mozzarella
15oz ricotta
Preparation
Preheat oven to 350. Spray 13x9 baking dish w/ cooking spray. Cook lasagna 8-10 minutes until al dente. Heat large skillet with olive oil, saute onion & garlic for 3 minutes until tender. Stir in broth & rosemary, bring to a boil. Stir in artichokes & spinach. Reduce heat; cover and simmer 5 minutes. Stir in tomato sauce. Spread 1/4 of artichoke mixture in bottom of baking dish. Top with layer of noodles, more sauce & chesses. Repeat until all ingredients are used. Bake covered for 40 minutes. Uncover, bake 15 minutes more. Let stand 10 minutes before cutting.
