Ingredients
- 1 medium onion, chopped (1/2 cup)
- 4 cloves garlic, finely chopped
- 1lb of ground sweet italian sausage
- 1 can (14 oz) vegetable broth
- 1 tablespoon of dried Italian seasoning
- ¼ cup of Sculpterra Primitivo wine
- 1 can (14 oz) artichoke hearts, drained, coarsely chopped
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 cup of pitted and sliced kalamata olives
- 1 jar (15 to 17 oz) of your choice of flavor Alfredo sauce, I like the sun dried tomato flavor
- 15 (one box) no boil lasagna noodles
- 1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cups)
Directions
- Heat oven to 375 F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Spray a heavy bottom pan, skillet, or dutch oven with cooking spray and heat over medium-high heat. Add onion and sausage and cook about 8 minutes or until sausage is browned.
- Add garlic and italian seasoning and cook for an additional 3 minutes.
- Add the wine and cook until the liquid is reduced by half.
- Stir in broth and heat to boiling.
- Stir in artichokes, olives, and spinach then reduce heat and cover. Simmer for 5 minutes.
- Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of the baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers for times (you can break the remaining noodles and fill in any gaps on each layer with the broken pieces).
- Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
- Cover and bake for 30 minutes.
- Uncover and bake about 5 minutes longer or until noodles are tender and lasagna is bubbly.
- Let stand 10 to 15 minutes before cutting.