Artichoke Spinach Lasagna

A vegetarian lasagna made with thin zucchini slices in lieu of pasta.
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1/4 red onion, chopped

2 cloves garlic, chopped

1/2 bell pepper, chopped

4 oz. sliced mushrooms

Olive oil

1 tsp chopped fresh rosemary

1 (14 oz) can artichoke hearts, drained and chopped

1 (10 oz) pkg frozen chopped spinach, thawed and well-drained

1 (28 ounce) jar tomato pasta sauce

2 large zucchini

2 cups shredded mozzarella cheese, divided

2 oz crumbled feta



Saute onion, garlic, bell pepper and mushrooms in olive oil for about 10 minutes. Add rosemary, artichoke hearts, spinach and pasta sauce. Stir and let simmer.


Peel zucchini. Use peeler to create long, flat strips out of the remainder of the zucchini.


Spray 9x13 dish with cooking spray.


Layer: 1/3 of the artichoke mixture, 1/2 zucchini, 1/3 mozzarella (repeat layers once), last 1/3 of artichoke mixture and last 1/3 of mozzarella. Sprinkle crumbled feta on top.


Bake at 350, uncovered, for 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

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