Artichoke Spinach Lasagna

9 cooked or uncooked lasagne noodles
1 onion, chopped
4 cloves garlic, chopped
3/4 cup vegetable broth
1 tbs chopped fresh rosemary
14 oz jar marinated artichoke hearts drained and chopped
1 pkg (10 oz) fresh or frozen chopped spinach
28 oz jar tomato pasta sauce
3 cups grated mozzarella cheese
1/2 cup crumbled feta cheese

Preheat oven 350 degrees F. Grease 9 x 13 inch baking dish.

In skillet add 1 tbsp veg oil and saute onion and garlic for 3 minutes until onion is soft. 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.

Cook lasagne noodles in large pot of boiling water 8 to 10 minutes. Drain.

Spread 1/4 of sauce in bottom of pan. Top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers twice ending with sauce and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minurwa more until hot and bubbly. Let stand 10 minutes before cutting. Serves 8