SPINACH LASAGNA

INGREDIENTS

9 uncooked lasagna noodles
1 onion, chopped
thin sliced green onions
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary or basil
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package fresh chopped spinach,
1 (28 ounce) jar tomato pasta sauce or alfredo sauce(recipe below)
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Chopped portobella mushrooms
ricotta layer made up of ricotta cheese, 1 egg, mozzarella cheese, fresh parsley.
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
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 broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

ALFREDO SAUCE
INGREDIENTS
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated Parmesan cheese
garlic and onlion minced and sauteed
add butter and 1 egg yolk while it simmers.

DIRECTIONS
In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.