1can14 ounces water-packed artichoke hearts, rinsed, drained and quartered
1packaged10 ounces frozen chopped spinach, thawed and squeezed dry
1/2cupfresh mushroomssliced
1jar16 ounces Alfredo pasta sauce
12no-cook lasagna noodles
3cups12 ounces shredded mozzarella
1cupcrumbled tomato and basil feta cheese or feta cheese
1/2teaspoonItalian seasoning
Instructions
In a large saucepan, saute onion and garlic in olive oil for a few minutes, until tender.
Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil.
Add artichokes, spinach and the mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.
Spread 1 cup of the mixture into a greased 13 x 9 baking dish. Top with three noodles and 3/4 cup mozzarella. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese and Italian seasoning.
Cover and Bake at 350 degrees for 40 minutes. Uncover and bake 15 minutes longer. Let stand for 10 minutes before serving.