Vegetarian Artichoke Spinach Lasagna

This is my favorite lasagna recipe. Don't boil the noodles; this recipe is so soupy that the noodles will cook in the oven. If you are nervous, you can use noodles that are specially marketed as "no-boil".

Adapted from Allrecipes.com

Ingredients:

Cooking spray

9 uncooked lasagna noodles

1 onion, chopped

4 cloves garlic, chopped

1 (14.5 ounce) can vegetable broth

1 tablespoon chopped fresh rosemary

1.5 cups frozen artichoke hearts (or 1 14 oz. can marinated artichoke hearts), drained and chopped

1 10 oz. package frozen chopped spinach, thawed and drained

16 oz. cottage cheese or ricotta cheese (your choice!)

1 28 ounce jar tomato pasta sauce

3 cups shredded mozzarella cheese, divided

1 4 oz. package feta, crumbled

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.

2. 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.

4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish, add 1/2 cup of cottage cheese; top with three uncooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers two more times, ending with a final layer containing only the artichokes, cottage cheese, and mozzarella cheese. Sprinkle crumbled feta on top.

5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.