12 lasagna noodles
3 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh rosemary
14 oz. can artichoke hearts, chopped
1 (10 ounce) box frozen chopped spinach, partially thawed or
6 to 8 cups fresh baby spinach
1 cup grated mozzarella cheese
3 tablespoons grated parmesan cheese
salt & pepper to taste
1 cup ricotta cheese
1 egg, lightly beaten
1/2 cup grated asiago cheese
Roasted Red Pepper Sauce (make double recipe)
In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. Drain and rinse with cold water. Set aside.
Meanwhile, in a large nonstick frying pan over medium heat, warm the oil.
Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the artichokes, fresh or frozen spinach and rosemary; cover and cook for 5 minutes. Remove the lid and cook until all the liquid has evaporated. Set aside.
Mix together mozzarella, ricotta, egg, and salt and pepper in separate bowl.
Preheat the oven to 350°. Coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish. Top with 3 of the noodles; spread with half of the artichoke mixture. Layer 1/2 of cheese mixture. Spoon 1/3 cup of the sauce over the cheese mixture. Repeating the layering. Top with the remaining 3 noodles.
Spread with 1/3 - 1/2 cup of sauce, cheese and sprinkle with asiago cheese.
Cover with foil and bake for 40 minutes. Uncover and bake for 10 to 15 minutes, or until bubbly. Let stand for 10 minutes before serving.