Spinach Artichoke Lasagna

Ken loves this stuff. And I don't blame him - it's excellent. Allow me to pat myself on the back.

Get these things:

12 lasagna noodles (I use no-cook, because it saves that much time. Obviously, if yours aren't no-cook, you'll need to cook them, or you'll have a very strange lasagna.)

1 medium onion, chopped

4 cloves garlic, minced

1 14.5 oz can vegetable broth

1 can artichoke hearts, drained and chopped (The original recipe called for marinated. I haven't been able to find marinated, so I've just been using plain hearts. There's nothing wrong with that.)

1 t dried rosemary

10 oz fresh spinach (I use bagged baby spinach, you could also prep your own, or use frozen. Make sure you thaw/drain it first, though.)

3 C tomato sauce (I use what we have on hand - usually a jarred sauce with mushrooms.)

1 C ricotta cheese

4 C shredded mozzarella

4 oz feta, crumbled (You can use plain, or one of the herbed varieties.)

Do these things:

Preheat the oven to 350. Grease a 13x9 dish.

In a big pan over medium heat, sauté the onion in olive oil until it softens a bit. Add the garlic and give it a couple more minutes.

Add the broth and the rosemary, and bring the pot to a boil. Add your artichokes and the spinach. Reduce heat to a simmer, and let it go for about five minutes. (Assuming you're using fresh spinach, you'll want to stir a few times as it wilts.) Stir in the pasta sauce.

Now, um, make it into a lasagna, and then sprinkle the feta all over the top.

HANDY LASAGNA SCHEMATIC
(Key: * = feta, /= mozzarella, - = spinach mix, ~ = noodles, o = ricotta plops)

(top of pan)

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Cover the pan with foil and bake it for 40 minutes. Then remove the foil and bake it for ten more. THEN flip on the broiler and put it under the broiler for three minutes. (Yes, the broiler makes a difference. Don't you want a delicious cheese crust on your lasagna?)

Eat, and enjoy the admiration.