Artichoke-spinach Lasagna

Your guests won’t even miss the meat in this vegetarian dish, which pairs artichokes and spinach with feta cheese and Alfredo sauce!

1 medium onion, chopped 4 cloves garlic, finely chopped 1 3/4 cups vegetable broth 1 Tbs. chopped fresh or 1 tsp. dried rosemary 1 can (14 oz.) artichoke hearts, drained, coarsely chopped 1 pkg. (9 oz.) frozen chopped spinach, thawed, squeezed to drain 1 jar (15-17 oz.) Alfredo sauce 9 uncooked lasagna noodles 3 cups shredded mozzarella cheese, 12 oz. 1 pkg. (4 oz.) crumbled herb-and-garlic feta cheese, 1 cup Lemon wedges, optional

Coat 12" skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisptender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in Alfredo sauce.

Coat 13"x9" or 3- qt. glass baking dish with cooking spray. Spread one-fourth of artichoke mixture in baking dish; top with 3 uncooked noodles. Sprinkle with 3/4 cup mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining 3/4 cup mozzarella cheese. Sprinkle with feta cheese. Cover baking dish tightly. Freeze up to 3 months. Thaw in refrigerator overnight.

Preheat oven to 350°F. Bake lasagna covered 40 minutes. Uncover. Bake about 15 minutes longer or until bubbly and noodles are tender. Let stand 10 minutes before cutting. Garnish with lemon wedges, if desired.

Servings: 8. Cals.: 520. Protein: 24 g. Fat: 31 g. (19 g. saturated). Trans fat: 1 g. Chol.: 95 mg. Carbs.: 35 g. Sodium: 960 mg. Fiber: 7 g. Sugar: 3 g. Kitchen time: 30 minutes. Total time: 1 hour, 35 minutes + freezing and thawing.