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Print this Recipe    L Spinach Artichoke

Spinach-Artichoke Lasagne

1 med onion, chopped
4 cloves garlic, chopped
1 can (14 1/2 oz) vegetable broth
1 tsp rosemary leaves
1 can artichoke hearts (14 oz.), drained and chopped
1 pkg. frozen spinach, thawed and squeezed dry
24 oz white sauce in a jar
9 uncooked instant lasagne noodles
3 cups shredded mozzarella
4 oz crumbled feta

Heat oven to 350. Oil a 9x13 pan and a skillet.

Cook the onion and the garlic 3 minutes. Stir in broth and rosemary;
heat to boiling. Add artichokes and spinach; cover and simmer 5
minutes. Spread 1/4 of the spinach mixture and white sauce in
bottom the pan. Top with 3 noodles, then 1/4 of the mozarella.
Repeat layers. Sprinkle with feta. Cover and bake 40 minutes.
Uncover and bake 15 more miutesn. Let stand 10-15 minutes before
cutting.

Notes:

Add some thyme and sage to the oil or butter at the very beginning,
while cooking the onions.

Add mushrooms to each layer.

Roasted red peppers work well, too.

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