Artichoke Spinach Lasagna

This is one of the best lasagna's I have ever had!! I found it on allrecipes.com, one of my favorite websites for good recipes. I get daily emails from them and I love it!!

Prep time: 20 minutes; Cook time: 1 hour; Serves: 8

9 uncooked lasagna noodles

1 onion, chopped

4 cloves garlic, chopped

1 (14.5 ounce) can vegetable broth

1 T. chopped fresh rosemary

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 pound fresh spinach

1 (28 ounce) jar tomato pasta sauce

3 cups shredded mozzarella cheese

2 cups cottage cheese

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

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.

Put 2 tablespoons olive oil in a large skillet on medium-high heat. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth (I used chicken broth) and rosemary; bring to a boil. Stir in artichoke hearts and spinach ( you will have to do the spinach in batches place a lid over until it wilts then add more); reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. (I used a garlic basil sauce by safeway select).

Mix 2 cups mozzarella and cottage cheese together in a bowl. Reserve 1 cup mozzarella for the top, you might want more for the top I like a lot of cheese.

Spread 1/4 of the artichoke mixture in the bottom of prepared baking dish; top with 3 cooked noodles. Spread 1 cup cheese mixture over noodles. Repeat layers two more times, ending with artichoke mixture, then top with mozzarella cheese (I didn't have enough mozzarella so I used some pepper jack for the top as well).

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