Artichoke Spinach Lasagna

9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 tbsp. chopped, fresh rosemary
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 oz.) can crushed tomatoes
1-2 tsp. Italian seasoning
2-3 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
1 (4 oz.) package herb and garlic feta, crumbled

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Cook lasagna noodles according to package directions (or use no-cook ones - even better!). Drain.

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 for 5 minutes. Stir in crushed tomatoes and Italian seasoning (the amount you want for your own taste).

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 lasagna noodles. Sprinkle some mozzarella and parmesan cheese over the noodles. Repeat layers two more times, ending with artichoke mixture and 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.