Summer's Artichoke Spinach Lasagna

So part of living with a disease means sometimes I fall ill quickly, unexpectedly, and even when I get a cold it means I'm going to be super sick...for days. To you this may sound super depressing, but for me, it has become a normal part of my life. The last few days I've been feeling very under the weather, but luckily I have amazing friends who are more like family who jumped right in and helped Sean and I out. Last night our friend Summer brought us dinner. Being the sweetie she is, she wanted to make something vegetarian for us. She made a white lasagna with spinach and artichokes, it was soooo good! It was like spinach artichoke dip with noodles...omg...yum. Not only did she make it for us, but she also told me I could share her recipe! So here it is, and a BIG thank you to Summer!!

Summer's Artichoke Spinach Lasagna:

2 tablespoons olive oil

9 uncooked lasagna noodles

1 onion, chopped

4 garlic cloves, minced

1 (14.5oz) can veggie broth

¼ teaspoon rosemary

1/2 teaspoon basil

¼ teaspoon parsley

1 can artichoke hearts, drained, and chopped

1 package fresh spinach

**Alfredo sauce** recipe below

3 cups shredded mozzarella cheese, divided

1 (4oz) package of feta, crumbled 

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. 
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. (skip if using no boil pasta)
• Warm olive oil in a large skillet on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and spices; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in alfredo sauce. 
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. 
• Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting. 

Summer's Alfredo Sauce   (Make sure you double this for the lasagna)

1 cup Milk

2 tablespoons all-purpose flour

1 cup cottage cheese

½ teaspoon garlic powder

3 teaspoons of onion, minced

Salt & pepper to taste (1/4 tsp of each)

½ cup parmesan cheese

Combine all ingredients into food processor and pulse until smooth.  Transfer into sauce pan over medium-heat until heated through.  When it is heated, Add 1 teaspoon of cornstarch to ¼ cup of water in a separate bowl and stir to mix.  Pour into the alfredo mixture stir until slightly thickened.  This goes into the artichoke mixture!!