cooking spray (or use a small amount of olive oil)
\n9 uncooked lasagna noodles
\n1 onion, chopped
\n4 cloves garlic, chopped
\n1 teaspoon chopped fresh rosemary
\n1 teaspoon basil
\n1\/2 teaspoon oregano
\n1\/2 teaspoon thyme
\n1\/4 teaspoon red pepper flakes
\n1 (14 ounce) can marinated artichoke hearts, chopped (reserve juice)
\n1 (10 ounce) package frozen chopped spinach
\n1 (28 ounce) jar tomato pasta sauce
\nabout 1 cup alfredo sauce
\n3 cups shredded mozzarella cheese, divided<\/p>\n
Preheat oven to 350\u00b0F. Spray a 9×13 inch baking dish with cooking spray.<\/p>\n
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in artichoke hearts, reserved juice, spinach, and spices; reduce heat, cover and simmer 5 minutes.<\/p>\n
Spread a small amount of pasta sauce to cover bottom of baking dish, then place first 3 lasagna noodles. Spread a thin layer of alfredo sauce on the noodles, then cover with a layer of veggie mixture and a sprinkling of mozzarella cheese. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.<\/p>\n
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.<\/p>\n
Yield: about 8 servings<\/p>\n
Time to make: about 75 minutes<\/p>\n