Veggie Lasagna (Healthy Recipe)

So-- last night I had a craving for GOOD Italian food. Something with cheese, LOTS of sauce and of course-- carbs. But sticking to my vegetarian routine-- I went out on a search for HEALTHY but delicious lasagna recipe.

What about artichokes?? Feta cheese?? Sound good with pasta?? Try out my (modified) spinach and artichoke lasagna recipe I found on allrecipes.com.

Give yourself a good hour and a half to whip this bad boy up!
http://allrecipes.com/Recipe/Artichoke-Spinach-Lasagna/Detail.aspx?p34=View%20Recipe%20Page

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. 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.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Ingredients--

• cooking spray
• 9 uncooked WHOLE WHEAT lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth

• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded REDUCED FAT mozzarella cheese, divided
• 1 (4 ounce) package feta, crumbled.