Greek Lasagna with Sculpterra Primitivo

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

  1. Heat oven to 375 F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  2. 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.
  3. Add garlic and italian seasoning and cook for an additional 3 minutes.
  4. Add the wine and cook until the liquid is reduced by half.
  5. Stir in broth and heat  to boiling.
  6. Stir in artichokes, olives, and spinach then reduce heat and cover. Simmer for 5 minutes.
  7. Stir in pasta sauce.
  8. 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). 
  9. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
  10. Cover and bake for 30 minutes. 
  11. Uncover and bake about 5 minutes longer or until noodles are tender and lasagna is bubbly. 
  12. Let stand 10 to 15 minutes before cutting.