cooking spray (or use a small amount of olive oil)
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon chopped fresh rosemary
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon red pepper flakes
1 (14 ounce) can marinated artichoke hearts, chopped (reserve juice)
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
about 1 cup alfredo sauce
3 cups shredded mozzarella cheese, divided
Preheat oven to 350°F. Spray a 9×13 inch baking dish with cooking spray.
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.
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.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Yield: about 8 servings
Time to make: about 75 minutes
Source: loosely based on a recipe from allrecipes.com (submitted by Angela Peterson Hoffman)