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

Eggplant Parmigiana

· 1 26 oz. jar/can tomato sauce
· 2 medium-large unpeeled eggplants
· 2 large eggs
· 4 tablespoons water
· 1 cup dry bread crumbs
· 2/3 cup grated Parmesan cheese
· 1/4 cup olive oil
· 8-16 oz. shredded mozzarella cheese

1. Heat oven 350 degrees F.
2. Cut eggplant into 1/4 inch slices. In shallow dish, mix eggs and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
3. In 12-inch skillet, heat oil over medium heat. Cook half of the ggplant at a time in oil about 5 minutes turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.
4. In ungreased 13x9-inch glass baking dish, place half of the eggplant, overlapping slices slightly. Sppon half of the suace over eggplant. Sprinkle with about 2 cups of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
5. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Nutrition Facts per serving:
Calories: 410
Total fat: 22g
Total Carbs: 35g
Carb choices: 2

Recipe By: Betty Crocker, adapted by me!