Artichoke-Spinach Lasagna

-1 medium onion, chopped (1/2 cup)
-4 cloves garlic, finely chopped
-1 can (14 oz) vegetable broth
-1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
-1 can (14 oz) artichoke hearts, drained, coarsely chopped
-1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
-1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
-9 uncooked lasagna noodles
-3 cups shredded mozzarella cheese (12 oz)
-1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup) (I used tomato and basil feta and it turned out amazing!)
-Rosemary sprigs, if desired
-Lemon wedges, if desired
*try adding some cooked chicken! if you do, let us all know how it turned out!

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.

3. Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.

4. Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.

High Altitude (3500-6500 ft): Heat oven to 375°F. Cover; bake 45 minutes. Uncover; bake about 15 minutes longer.

Nutrition Info: 1 serving (makes 8)
Total Fat-13g
Calories-350
Chol.-40mg
Total Carbs-38g
Carb Choices-2 1/2

Recipe Care of Betty Crocker.com

Fettuccine Alfredo

Fettuccine
· 8 oz. uncooked fettuccine

Alfredo Sauce
· 1/2 cup butter or margarine
· 8 fluid oz. whipping (heavy) cream
· 1 cup grated Parmesan cheese
· 1/4 teaspoon salt
· Dash of pepper

Optional Add-Ins
· 1 1/2 cups cooked chicken pieces (each about 1in.x1in.)*
· 1 1/2 cups steamed broccoli
· 1 large tomato chopped

1. Cook fettuccine as directed on package.

2. Meanwhile, in saucepan, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble; reduce heat to low. Simmer 6 minutes, stirring frequently. Stir in cheese, salt and pepper. Simmer for another 2-3 minutes stirring frequently. Remove from heat.

3. Drain fettuccine; return to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated.

4. Stir in add-ins if desired.

*Chicken:
1. cut up chicken breast into 1 inch pieces
2. in large freezer bag, mix 1/2 cup flour and 1 teaspoon lemon pepper; add chicken
3. seal bag and shake chicken until completely coated
4. heat 2-3 tablespoons olive oil in small skillet
5. remove chicken from bag and place in skillet
6. cook chicken in skillet, until all sides are golden brown and thoroughly cooked
7. add to fettuccine

Makes 4 servings

Nutrition Info: about 1 cup (without add-ins)
Fat: 39g
Calories: 550
Cholesterol: 160mg
Carbs: 38g
Carb choices: 2 1/2

Recipe By: Idea taken from Betty Crocker, but adapted and changed by me!