Artichoke Spinach Lasagna

I have not been looking forward to this post because the recipe is long and we changed a lot of things in it. So, I have to remember what we changed. Everybody loved this lasagna, so it needs to be posted... I just don't want to. Le sigh. We don't always get what we want. ;)

Ingredients:
9 Uncooked Lasagna Noodles
1 Onion, Chopped
4 Cloves Garlic, Chopped
14.5 oz. Vegetable Broth
3 tbsp Italian Seasonings (basil, rosemary, oregano etc), divide in half
1 can Artichoke Hearts, Drained, and Chopped
1 10 oz Package of Frozen Spinach, Thawed, Drained, and Squeezed Dry
1 Jar Tomato Pasta Sauce (about 12-16 oz)
3 c. Shredded Mozzarella
1/2 container Ricotta
1 Package Seasoned Feta (herbs)

Directions:

• Preheat the oven to 350°F and spray a 9x13 casserole
• Bring a large pot of lightly salted water to a boil
• Add noodles and cook for about 8-10 minutes (I always add a couple extra noodles to the pot unless one of them breaks. This is also helpful to test the doneness of the noodle. You'll want it to be al dente*.
• Drain noodles. Don't let the noodles lay on top of each other because they could stick.
• Use oil, butter, or spray for a skillet and saute the onions and garlic
• Stir in broth and seasonings
• Bring to a boil
• Reduce heat and simmer
• Stir in pasta sauce
• In a large bowl place the ricotta, spinach, artichokes, mozzarella cheese, and seasonings and mix (there will probably end up being extra of this)
• Spread a little of the tomato sauce on the bottom to keep the noodles from burning or drying out or whatever it is that noodles do.
• Put a layer of noodles over the sauce
• Put a thick layer of the ricotta mix
• Add another layer of noodles
• Add sauce, but don't use it all, save a little
• Add another layer of noodles (should have used 9)
• Put another, thin layer of sauce on the top to prevent noodles from doing bad things. 
• Sprinkle the delicious feta over the top
• Bake covered for 45 minutes
• Uncover and bake for another 15 minutes
• Let stand for 10 minutes before serving

Notes:
If you use the entire container of ricotta, then thaw a second package of spinach to balance it out. The leftovers can be used to make stuffed crescents (recipe coming soon).

I got to the point where the noodles were done cooking, and I picked one of the noodles up out of the pan (with tongs) and thought, "I bet these have wheat in them". Turns out I did not make a gluten-free friendly meal and so I could not participate. Sad day for me. 

We used half the amount of tomato sauce to accommodate TC's high-acid woes. 

Review:
This took forever to make. I don't know that I have ever made lasagna before, and if it always takes this long, I don't know that I want to make it again. TC said it was amazing and would love to have it again. His vegetarian cousin also gave it 5 stars and asked for the recipe. So, we would call this a win, and I may make it again because everyone liked it so much. As for the mess factor, TC mixed the ricotta stuff with his hands, and that was a big mess. I didn't use a big enough pan for the onions because I didn't realize you have to add the broth to it, so it almost overflowed. Since it had to boil, there were little brothy splatters everywhere. That's easily remedied though. 

Total Score:
5