Ingredients
1 tablespoon olive oil1 small onion, chopped1/2 cup sliced fresh mushrooms4 garlic cloves, minced1 can (14-1/2 ounces) vegetable or chicken broth1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 teaspoon dried rosemary, crushed1/4 teaspoon ground nutmeg1/4 teaspoon pepper1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauceASSEMBLY:12 no-cook lasagna noodles3 cups shredded part-skim mozzarella cheese1 cup crumbled tomato and basil feta cheese or feta cheese1/8 teaspoon garlic powder1/8 teaspoon each dried oregano, parsley flakes and basil
Preparation
Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.
Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.
Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.
