Artichoke Spinach Lasagna Recipe

INGREDIENTS

• 1 tablespoon California Olive Ranch® Olive Oil
• 1 small onion, chopped
• 1/2 cup sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 can (14-1/2 ounces) vegetable or chicken broth
• 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
• ASSEMBLY:
• 12 no-cook lasagna noodles
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup crumbled tomato and basil feta cheese or feta cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon each dried oregano, parsley flakes and basil