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1
Preheat oven to 350 F. Lightly grease (a.k.a. spray with cooking release) a 9 X 13 X 2 baking dish.
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2
Into a 12-inch skillet, heat olive oil over medium high heat. Cook onion and garlic about 3 minutes, stirring occasionally - until onion is tender crisp.
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3
Stir in rosemary, broth and pasta sauce. Heat liquid mixture to boiling. Stir in artichokes and spinach;
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4
reduce heat. Cover and simmer for 5 minutes. Stir in pasta sauce
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5
Spread one-fourth (1/4) of the artichoke mixture in the bottom of the baking dish (1 - 11/2 C).
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6
Top sauce with a layer of noodles (approximately 3 or 4 noodles).
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7
Sprinkle with 3/4 - 1 cup of the mozzarella cheese.
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8
Add 1/3 chicken, to cover top layer of noodles.
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9
Repeat layering process two (2) more times.
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10
Spread remaining artichoke mixture over top and sprinkle top with remaining mozzarella cheese.
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11
Top layered assembly with crumbled feta cheese
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12
Cover and bake for 40 minutes. Uncover and bake for an additional 15 minutes or until noodles are tender and lasagna is bubbly. Let stand for 10 to 15 minutes before serving.
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13
Note: You may assemble the lasagna, cover with foil and chill for up to 48 hours before baking.
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14
To freeze, wrap the unbaked lasagna tightly with foil. Freeze for up to 2 months.
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15
To serve, bake, covered, at 350 degrees for 45 minutes. Uncover and bake for 35 to 40 minutes longer or until hot and bubbly. Let stand for 15 minutes before serving.
