Ingredients
cooking oil spray
9 lasagne sheets
1 onion, chopped
4 cloves garlic, chopped
415ml vegetable stock
1 tablespoon chopped fresh rosemary
300g marinated artichoke hearts, chopped
285g frozen chopped spinach, thawed, drained and squeezed dry
800g tomato-based pasta sauce
340g grated mozzarella cheese, divided
115g herb feta, crumbled
Method
- Preheat oven to 180 C / Gas 4. Spray a 20x30cm or similar sized baking dish with cooking oil.
- Spray a large frying pan with oil and heat over medium-high heat. Saute onion and garlic for 3 minutes or until onion is tender-crisp. Stir in stock and rosemary; bring to the 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 lasagne sheets. Sprinkle over 1/4 of the mozzarella. 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
http://allrecipes.co.uk/recipe/17864/spinach-and-artichoke-lasagne.aspx?o_is=LV