Mediterranean Vegetarian Lasagne

This is the EASIEST lasagne I have ever made. It's simple, delicious and actually healthy too! If you can chop an onion you can make this lasagne. (And if you can't just bang it in the food processor like I do and let it chop it for you *wink*).

• 1 disposable aluminum lasagne tray
• 1 box "ready to cook" lasagna noodles
• 1 tbsp olive oil
• 1 onion
• 3 cloves garlic
• 1 can veggie or chicken stock
• 1 can artichoke hearts (you can get fancy and use the marinated ones in a jar but $$$)
• 1 pkg frozen chopped spinach
• 1 can chopped black olives (again you can use the fancy ones but they are $$$)
• 1 can tomato sauce
• 3 cups mozzarella
• 1 chunk feta

Lightly oil your lasagna pan. Preheat oven to 350F.

Microwave the spinach according to the package directions. Drain off the excess water. Drain the canned artichoke hearts and chop. Drain the chopped olives.

Sautee the onion and garlic in the olive oil until soft. Stir in the canned broth and bring to a boil. Add the chopped spinach, artichokes and olives. Simmer for 5 mins. Add the tomato sauce.

In the lasagna pan put a layer of 1/4 of the tomato mixture. Next layer with the uncooked lasagna noodles. Next a layer of mozzarella. Repeat 2 more times and finish with the last 1/4 of the tomato mixture. Top this with the mozzarella and sprinkle feta on top.

Bake for 40 mins covered in foil. Remove foil and bake another 10 minutes until bubbly. Let stand at least 5 minutes before cutting.

This is so full of veggies and void of meat so you don't have to prepare a side veggie to go with it. It's a one dish meal.

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