Spinach Artichoke Lasagna

This tastes just like the appetizer, only it's surrounded by pasta! Heavenly! It's great for girls' night.

12 no-boil lasagna noodles
1 onion, chopped
4 cloves garlic, minced
2 T. olive oil
14oz. chicken broth
14oz. can artichoke hearts, drained and chopped
10oz. package frozen chopped spinach, thawed, drained and squeezed dry
1 1/2 C. fresh mushrooms, sliced
1 jar tomato pasta sauce
4 C. shredded mozzarella cheese, divided
4 oz. feta cheese, crumbled
Fresh herbs including basil, oregano and thyme

Bring olive oil to medium-high heat in large skillet. Saute onion, garlic, and mushrooms for 5 minutes. Stir in broth and fresh herbs; bring to a 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 greased 9 x 13 baking dish; top with 4 noodles; sprinkle 1 cup mozzarella cheese over noodles. Repeat layers 2 more times. Finish with one more layer of artichoke mixture and mozzarella. Sprinkle crumbled feta on top.

Bake @ 350* uncovered for 50 minutes. Let stand 10 minutes before cutting and serving.

{LDM}