Spinach and artichoke vegetarian lasagne

I am not vegetarian by any stretch of the imagination, but I oftentimes find myself preparing meatless versions of classic dishes.  This is probably due to my sister going vegetarian in college and her being a big influence on my life in cooking... but I digress.

When I make chili, I make a vegan version that I then bastardize with sour cream and cheddar cheese.  And when I make lasagne, I forgo the beef and add artichoke and spinach as a filler instead.

I have no idea where or even when I got this recipe.  I just remember I've been making it for years.  Herein some of the details on preparing it:

Ingredients:

• olive oil
• lasagne noodles
• onion
• garlic
• veggie broth
• fresh rosemary
• artichoke hearts
• spinach
• pasta sauce
• mozzarella cheese
• herb and garlic feta
• ricotta cheese

Directions:

Cook the onions, garlic, broth, rosemary, artichoke hearts, spinach and ricotta down into a sauce.

Layer a baking dish with lasagne noodles, sauce, pasta sauce, mozzarella cheese, repeat. Finish with feta cheese.

Cover and bake at 350 for an hour.

Note: don't be shy with the rosemary.  It's what makes this dish, in my humble opinon.

Pro tip: Don't bother cooking the lasagne noodles beforehand.  There is enough sauce that they will soften while the whole thing bakes.

Fun fact: the first time Stevie ever came over for dinner, I made this dish along with a salad and garlic bread.  She was part of the show I was directing, and I had invited my cast over for dinner and to rehearse for the first time.  She was bummed she had forgotten to tell me she was vegetarian, but pleasantly surprised when I told her the lasagne was in fact vegetarian.

Fun fact: Stevie is no longer vegetarian.

I love making this dish because it's hearty and filling, and it makes a ton of leftovers which heat up really well with a little extra red sauce.

Enjoy!