Spinach Artichoke Lasagna

• 1 Medium onion, chopped (1/2 cup)
• 2Cloves garlic, finely chopped
• 1Can (14 oz) chicken broth
• 1Can (14 oz) artichoke hearts, drained, coarsely chopped
• 1Box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
• 1Jar (ragu light Parmesan or Alfredo pasta sauce
• 9Uncooked lasagna noodles
• 2Cups 2% shredded mozzarella cheese
• Package (4 oz) feta cheese (1 cup)

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

servings 6
Points 9